Greetings folks, I just posted a new piece on my blog titled
To Cook or Not to Cook: The Question of Heterocyclic Amines. As one might surmise, it's a brief post that summarizes some of the literature on the toxic effects of heterocyclic amines and how they're formed in meat exposed to high temperatures during cooking, particularly grilling, broiling and frying.
My goal is to do a series of posts on heat-created toxins in foods, starting with this post on HCAs, then with a post on acrylamides that I hope to finish by next Monday. If anyone has recent (1990-present) references for studies on heat-created toxins, particularly that focus on epidemiological evidence linking them to particular diseases or recent literature reviews that are comprehensive, I'd love to see them. I'm doing a fair amount of research too, of course.
I'll post future pieces on the topic of heat-created toxins here too, probably in their own threads.
