Heterocyclic Antidepressants
When meat is cooked at high temperatures until well–done, a group of chemicals -- heterocyclic amines (HCAs) -- forms. The longer and hotter the cooking, the more HCAs form, especially in the blackened parts of the meat. The National Cancer Institute has identified 17 HCAs that may increase the risk of cancer. Another group of chemicals -- polycyclic aromatic hydrocarbons (PAHs) -- form in smoke produced when fat burns or drips on hot grill coals. PAHs have been linked to breast cancer.
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