How Cooking Mistakes Can Derail Nutritional Goals

7. Risks of burnt foods

Heterocyclic amines, or HCAs, are chemical compounds found in cooked muscle tissue, such as poultry, meat, and seafood. Eggs and cheese may contain small amounts of HCAs too. These compounds may be carcinogenic and increase the risk of some types of cancer, although no conclusive evidence has been identified yet. HCA formation usually occurs in burnt or charred meats prepared with high-heat cooking methods. If you want to avoid HCAs, don't grill or broil meats.