Spices Reduce Cancer-Causing HCAs In Cooked Meat

Spices commonly used to season cooked ground beef may also reduce the risk of consuming compounds called heterocyclic amines (HCAs) that can cause cancer . HCAs are the carcinogenic compounds that are produced when muscle foods, such as ground beef patties, are barbecued, grilled, boiled or fried. Consuming HCAs through meat increases risk factors for colorectal, stomach, lung, pancreatic, mammary and prostate cancers. J. Scott Smith, a Kansas State University food chemistry professor, found that certain spices containing natural antioxidants would reduce HCA levels by 40 percent when applied to beef patties during cooking. read more

Read the whole article on

More from