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Pica Pollo - Dominican Style fried chicken - Pollo frito

Chemicals in Meat Cooked at High Temperatures and Cancer Risk

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic--that is, they cause changes in DNA that may increase the risk of cancer.

Read more from the National Cancer Institute:

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