Heterocyclic amine formation in meat

Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach, and esophagus, and animal feeding experiments support a causal relationship.

Because a standard U.S. serving of meat is 3 ounces, Table 2 includes a projection of the maximum amount of HCAs that could be found in a ground beef patty.

Ground beef consumption is highest among males age 12-19 who consume on average 50 pounds per year per capita.

The 12-19 age group showed the highest consumption of ground beef for females, but the amount (28.5 lbs) is much lower than that of males.

Meats that are lower in fat and water content show higher concentrations of HCAs after cooking.

HCA concentrations are higher in browned or burned crusts that result from high temperature.

[8] Ground beef patties show lower levels of HCAs if they are flipped every minute until the target temperature is reached.

[3] In 1977, cancer-causing compounds heterocyclic amines were discovered in food as a result of household cooking processes.

[12] These HCAs are 100 times more potent carcinogens than PhIP, the compound most commonly found as a result of normal cooking.

[15] Twenty-two studies were found; of these, 18 showed a relationship between either meat intake or HCA exposure and some form of cancer.

[16] Some evidence of increased relative risk occurred with intakes of MeIQx greater than or equal to 19.9 ng/day, but the trend was not as strong as for PhIP.

[20] Although not all studies report an association between HCA and/or meat intake and cancers, the U.S. Department of Health and Human Services Public Health Service National Toxicology Program found sufficient evidence to label four HCAs as "reasonably anticipated to be a human carcinogen" in its twelfth Report on Carcinogens, published in 2011.

[6] However, no current federal guidelines focus on the recommended consumption limit of HCA levels in meat.