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Dictionary of Cancer Terms

View in Spanish: Amina heterocíclica

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



 
 
Source: National Cancer Institute Dictionary of Cancer Terms, available at www.cancer.gov/dictionary.