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 heterocyclic amine (HEH-tuh-roh-SY-klik A-meen)
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Addition information at Colon Cancer Digest

heterocyclic amine (HEH-tuh-roh-SY-klik A-meen)

heterocyclic amine (HEH-tuh-roh-SY-klik A-meen)
HCA. A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. HCAs are carcinogens (substances that may cause cancer).

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