| Nutrition and food scientists have been seeking ways | | | | can block HCAs before they form during heating and |
| to reduce heterocyclic amines (HCAs) for years. | | | | still allow high temperatures to be maintained. |
| HCAs are the carcinogenic compounds that are | | | | The University of Arkansas research team |
| produced when muscle foods, such as ground beef | | | | investigated six spices including: cumin, coriander seeds, |
| patties, are barbecued, grilled, boiled or fried. Several | | | | galangal, fingerroot, rosemary and tumeric. They found |
| studies have shown consuming HCAs through meat | | | | that the fingerroot, rosemary and tumeric had the |
| increases risk factors for colorectal, stomach, lung, | | | | highest levels of antioxidant activity toward inhibiting the |
| pancreatic, mammary and prostate cancers. | | | | formation of HCAs, with rosemary as the most |
| New research supported by the Food Safety | | | | effective. |
| Consortium, found that certain spices containing natural | | | | Consumers can take advantage of the spices by |
| antioxidants would reduce HCA levels by 40 percent | | | | integrating them into their cooking regimen. Previous |
| when applied to beef patties during cooking."Cooked | | | | research in his laboratory has demonstrated that some |
| beef tends to develop more HCAs than other kinds of | | | | commercial rosemary extracts, can inhibit HCA |
| cooked meats such as pork and chicken," the | | | | formation by 61 to 79 percent. Earlier work also |
| researchers noted. They said "Cooked beef patties | | | | showed that Thai spices can inhibit HCA formation by |
| appear to be the cooked meat with the highest | | | | 40 to 43 percent. |
| mutagenic activity and may be the most significant | | | | Future research in this area will investigate what some |
| source of HCAs in the human diet." | | | | marinades or powders can do to inhibit HCAs when |
| Previous studies have shown that meat products | | | | applied to a cooked patties. Earlier projects showed |
| cooked below 352 degrees Fahrenheit for less than | | | | that marinating steaks with certain herbs, rosemary |
| four minutes had low or undetectable levels of HCAs, | | | | and other antioxidant spices also reduces HCAs. |
| with HCAs increasing with higher temperatures and | | | | Visit to learn more! |
| added cooking time. It's not a good idea to lower | | | | Source: University of Arkansas, Food Safety |
| cooking temperatures too much. It's better to include | | | | Consortium. |
| antioxidant spices (with phenolic compounds) which | | | | |