Heterocyclic amine

Heterocyclic amines are chemical compounds that are formed when meat is cooked at high temperatures. They are known to be mutagenic, meaning they can cause changes in DNA that may increase the risk of cancer.

Formation and Occurrence

Heterocyclic amines are formed when amino acids, sugars, and creatine (a substance found in muscle) react at high temperatures. This can occur during the cooking of many types of meat, including beef, pork, fish, and poultry. The highest concentrations of heterocyclic amines are found in meats that are cooked at high temperatures, for long periods of time, and without the presence of moisture.

Health Effects

Numerous studies have shown that heterocyclic amines are mutagenic. This means that they can cause changes in DNA that may increase the risk of cancer. The International Agency for Research on Cancer (IARC) has classified some heterocyclic amines as possibly carcinogenic to humans.

Prevention

There are several ways to reduce the formation of heterocyclic amines during cooking. These include cooking meat at lower temperatures, turning meat frequently during cooking, and using a microwave to cook meat before exposing it to high temperatures.

See Also

• Carcinogen
• Mutagen
• Cooking

References

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