heterocyclic amine

(HEH-teh-roh-SY-klik A-meen)

A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. Heterocyclic amines are carcinogens (substances that may cause cancer). Also called HCA.

Pronunciation of dictionary term "heterocyclic amine"

Pronunciation of dictionary term "amina heterocíclica"

Sustancia química que se forma cuando la carne de res, de aves o el pescado se cocinan a temperaturas altas como, por ejemplo, durante las frituras o los asados, al horno o a la parrilla. Las AHC son carcinógenas (sustancias que pueden causar cáncer). También se llama AHC.

Chemicals in Meat Cooked at High Temperatures and Cancer Risk