Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer...

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Detalles Bibliográficos
Autores principales: Bulanda, Sylwia, Janoszka, Beata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024867/
https://www.ncbi.nlm.nih.gov/pubmed/35457645
http://dx.doi.org/10.3390/ijerph19084781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9024867/
https://www.ncbi.nlm.nih.gov/pubmed/35457645
http://dx.doi.org/10.3390/ijerph19084781

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