Heterocyclic Aromatic Amines

Also known as:  HAAs;  HAs;  HCAs;  Heterocyclic Amines

Heterocyclic Aromatic Amines are a group of at least seventeen types of toxic Amines formed during the cooking of Meats.  They are formed when Heat breaks up Amino Acids and Creatinine.

Food Processing

 HAAs are created within muscle Meats (including Red Meats, Poultry and Fish) during high temperature Cooking:  ^[1]

 HAAs form when Amino Acids and Creatine present in muscle Meats react at high temperatures (above 100° C).  Temperature is the most important factor in formation of HAAs.  Frying, Grilling, and Barbecuing  ^[2] produce the largest amounts of HAAs because the Meats are cooked at very high temperatures. Roasting and Baking are done at lower temperatures, so lower levels of HAAs are likely. Microwaving, Stewing, Boiling, or Poaching are done at or below 100°  and cooking at this low temperature creates negligible amounts of HAAs.

 Meats that are partially cooked by Microwaving prior to cooking by other methods have lower levels of HAAs.  The juice that forms during microwave cooking of Meats contains the precursor chemicals that would form HAAs. If this liquid is poured off before further cooking, the final quantity of HAAs is reduced. Foods cooked a long time by any method (e.g. "well done" instead of "medium") will also form slightly more HAAs.

 Approximately 8 of the 17 presently identified HAAs are present in commonly eaten Meats.