“Raising Awareness: The Carcinogenic Risks of Cooked Meats and the Role of Antioxidant-Rich Ingredients in Mitigating Health Concerns”
The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens, yet public awareness regarding the risks associated with thoroughly cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is only beginning to grow. In addition to media reports about the carcinogenic properties of cooked and processed meats, the Dietary Guidelines Advisory Committee made … Read more