If you've ever burnt a pizza, you've probably still tried to salvage some of it. Maybe you've even been to a restaurant that ...

In a recent Food Science and Human Wellness study, researchers review the carcinogenic and mutagenic properties of heterocyclic aromatic amines (HAAs), which are common contaminants present in various ...

Objective: Heterocyclic amines (HCAs) from high-temperature cooking of meat have been linked to increased cancer incidence in Western populations, but data on the sources of HCAs in Asian diets are ...

Getting your Trinity Audio player ready... WARNING: Read this before you sit down to today’s Thanksgiving feast. Actually, there’s no real danger. On the contrary, this may set your mind at ease. The ...

Could the darkest, crispiest part of dinner be the part worth skipping? Oncologists have long emphasized food choices linked ...

Cooking meat at high temperatures is known to create toxins called heterocyclic amines, which have been linked to some cancers. Marinating lowers the risk by preventing the formation of the toxins.

A high-yield, one-pot, scalable reaction facilitates the production of biologically relevant amide compounds using less reactive nitrogen-containing heterocyclic compounds and carboxylic acid without ...

Last year, the federal government’s National Toxicology Program confirmed what many researchers had long been reporting: The heterocyclic amines that form in overcooked meat can trigger colon cancer ...

Women take note. Researchers find that a chemical that forms in overcooked meat, especially charred portions, is a potent mimic of estrogen, the primary female sex hormone. That’s anything but ...

Extracts from rosemary may prevent the formation of mutagenic compounds formed during cooking meat at high temperature, says a new American study. Levels of mutagenic and carcinogenic compounds called ...