Heterocyclic amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH) are chemicals formed when meat (beef, pork, fish and poultry) is cooked using high temperature methods. Animal studies using high doses of PAH and HCA have shown an increase risk of cancers and a most recent study in BMJ showed an increase incidence of rheumatoid arthritis with exposure to environmental PAHs. BUT before you ward off grilling or smoking foods for good, listen to this episode of Courtney on Health. Courtney will confirm that grilling remains an excellent (and fun) way to prepare food, explain the risks of PAH and HCA and offer realistic tips on how you can reduce the formation of these compounds. Thanks for listening.
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