Carcinogens in Roasted Chicken?
Our bodies are less efficient at detoxifying heterocyclic amines—carcinogens formed from cooked muscle tissue—than once believed.
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Sources Cited
H. Frandsen. Biomonitoring of urinary metabolites of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (phip) following human consumption of cooked chicken. Food Chem. Toxicol., 46(9):3200-3205, 2008. Widmark, EMP. 1939. Presence of Cancer-producing Substances in Roasted Food. Nature 143, 984-984. National Cancer Institute. 2010. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. -
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