“Addressing Carcinogenic Risks: The Role of Cooking Methods and Antioxidant-Rich Herbs in Meat Consumption Awareness”
The World Health Organization (WHO) categorizes heterocyclic amines (HCAs) as known carcinogens, raising concerns about the risks associated with well-cooked meats, particularly those that are pan-fried, grilled, barbecued, or charred. Public awareness regarding these dangers is only just beginning to grow. While media coverage has highlighted the presence of carcinogens in cooked and processed meats, … Read more