“Raising Awareness: The Role of Seasoning and Supplements in Mitigating Carcinogenic Risks of Well-Cooked Meats”
The World Health Organization (WHO) recognizes heterocyclic amines (HCAs) as established carcinogens. However, public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just starting to gain traction. Aside from media discussions surrounding carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee made its first recommendation … Read more