Cooking meat at high temperatures can result in the formation of
A) nitrates.
B) phytoestrogens.
C) heterocyclic amines.
D) nitrosamines.

Question

Quizplus · Accepted Answer

Cooking meat at high temperatures can result in the formation of heterocyclic amines (HCAs). HCAs are formed when amino acids, sugars, and creatine react at high temperatures, such as during grilling or frying. Studies have suggested that consuming high levels of HCAs may increase the risk of certain cancers, such as colon, pancreatic, and prostate cancer. It is important to cook meat thoroughly to reduce the risk of foodborne illness, but it is also recommended to use methods such as marinating or pre-cooking to reduce the formation of HCAs.

Cooking Meat at High Temperatures Can Result in the Formation