Marinades Matter: Inhibiting the Formation of Carcinogenic Heterocyclic Aromatic Amines in Foods Through Smarter Cooking Methods

Abstract

The purpose of this study was to explore the relationship between cooking methods and carcinogenic Heterocyclic Aromatic Amine (HAA) formation in order to better understand the causes of their formation and, more importantly, to illuminate cooking methods and techniques to implement to best decrease and/or eliminate their levels in food items, thus decreasing their mutagenic effects in the human population.