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Grill up your favorite meats while safeguarding your health — safer grilling includes choosing the best nontoxic grill tools ...

There are a number of habits that people may not realise put them at a greater risk of developing cancer, but one expert has now shared five of the most surprising ...

Dr Mikkael Sekeres, the Chief of Hematology at the Sylvester Comprehensive Cancer Center in Florida, revealed the five everyday habits that may raise the risk of certain forms of cancer.

After controlled cooking using both direct and indirect heat to a core temperature of 65°C and 80°C, the content of the heterocyclic aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman ...

Heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals that form when we cook meat, especially when prepared at high temperatures. They have been linked to ...

Pyridine is a common two-dimensional heterocyclic motif in drug molecules ... Driven by the desire to construct these three-dimensional caged amines directly from their readily available flat aromatic ...

Cooking improves the digestibility and palatability of meat, but can also produce known or suspected carcinogens, including heterocyclic aromatic amines (HAA) and PAH. High-temperature cooking by ...

DailyMail.com's newest columnists, the Nutrition Twins, reveal why eating red meat might not be as bad for you as you think - as well as the right way to cook it to lower your risk of cancer.

“The [char] has heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, both are known carcinogens,” he said. And this goes for grilled red meat, of course, but also for the ...