Chapter 11. Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Abstract

Cooking of meat, fish, and poultry at high temperatures can result in the formation of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and other compounds. The formation of these compounds can vary depending on the type of meat, method of cooking, temperature, and duration of cooking as well as the level of doneness. These compounds can become activated by specific metabolizing enzymes in the body, damage DNA, and increase the risk of various types of cancers in humans. The data from various in vitro and in vivo animal model studies shows that these HCAs and PAHs are mutagenic. Epidemiological studies also indicate that high consumption of well-done, fried, grilled or barbecued meats is associated with an increased risk of various types of cancers. Although the consumption of red and processed meat is associated with increased risk of various types of cancers, there is still limited evidence that this risk is related to the dietary intake of HCAs and PAHs. There is a possibility to reduce the formation of HCAs and PAHs in cooked or barbequed meat through various cooking modifications and so reducing their intake in humans. Currently, there are no guidelines on the consumption of foods containing HCAs and PAHs. This chapter discusses the impact of processing meat on the formation of HCAs and PAHs, limitations on the quantification of real-time dietary exposure, and the impact of HCAs and PAHs in increasing the risk of cancer, as well as the role of a varied diet in reducing risk of cancer.