What is HCAs and PAHs?
HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire, causing flames and smoke.
How can we reduce HCA?
HCA formation may be reduced by decreasing cooking temperature, cooking time, or manner of cooking. The addition of vitamin E, garlic, rosemary, fruit pulp, and other seasonings and spices may lower HCA production.
What are the concerns to human health in consuming foods with HCA PAH?
In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer….Related Articles
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How do you prevent heterocyclic amines?
Conclusion: Lowering the pan temperature and turning the patties frequently can greatly reduce the formation of heterocyclic amines and can simultaneously achieve bacterial inactivation with little or no increase in cooking time, ensuring a product that is safe for human consumption.
Does cooking meat create carcinogens?
Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines. Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines (HCAs), particularly if it produces char marks, explains Dr.
How do you avoid PAHs and HCAs when grilling?
There are methods that have been shown to reduce (or even eliminate) HCAs and PAHs from adhering to your foods.
- Trim all visible fat to reduce drippings into the flame.
- Marinate your meat in wine or beer.
- Rub fresh or dried herbs on both sides of your meat before grilling such as rosemary, thyme, oregano, and basil.
What temperature do HCAs form?
More HCAs are formed when pan surface temperatures are higher than 220 °C (428 °F) such as with most frying or grilling. However, HCAs also form at lower temperatures when the cooking time is long, as in roasting. HCA concentrations are higher in browned or burned crusts that result from high temperature.
How do PAHs affect human health?
Long-term health effects of exposure to PAHs may include cataracts, kidney and liver damage, and jaundice. Repeated skin contact to the PAH naphthalene can result in redness and inflammation of the skin. Breathing or swallowing large amounts of naphthalene can cause the breakdown of red blood cells.
Why are heterocyclic amines bad?
Heterocyclic Amines HCAs develop a powerful carcinogenic potential when activated by cytochrome P450 1A2-mediated oxidation of the amino group, which is followed by acetylation or sulfation to form direct-acting reactive mutagens that attack key elements in DNA.
Does burnt food contain carcinogens?
No. Acrylamide from burnt toast, burnt chips, or crispy potatoes is unlikely to increase the risk of cancer. You might’ve read about a possible link between acrylamide and cancer.
Where are PAHs found?
Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals that occur naturally in coal, crude oil, and gasoline. They also are produced when coal, oil, gas, wood, garbage, and tobacco are burned. PAHs generated from these sources can bind to or form small particles in the air.