Hca
Level 5 — High concernIn Winter's Dictionary2 sources
Hca is a other — Carcinogenic chemicals formed when cooking meat at high temperatures
Also: Heterocyclic Amines
What it does
Carcinogenic chemicals formed when cooking meat at high temperatures
Where you'll see it
Well-done, fried, or barbecued meats (beef, pork, fowl, fish)
What the research says
Some HCAs found in cooked meat are known carcinogens. NCI found link between stomach cancer and cooked meat consumption; colorectal, pancreatic, breast cancers associated with well-done/fried/barbecued meats.
[metabolical] Formed when amino acids and creatine in muscle react under high heat, particularly in chargrilled and pan-fried meat. HCAs bind DNA bases, generate oxygen radicals, and induce mutations linked to colon, breast, and prostate cancer.
Sources
- Metabolical (Lustig) — Chapter 18: chargrilling meat… has definitely been shown to lead to DNA mutations and cancer
- A Consumer's Dictionary of Food Additives (Winter): some HCAs found in cooked meat are known carcinogens