This week, Ming-fu Wang, associate professor at Hong Kong University’s School of Biological Sciences and leader of the research team, published research showing that some novel food components, along with the appropriate cooking method, will make a big dent in the development of carcinogens as a meat is being heated.
Western tastes
"Western-style eating, which is becoming increasingly popular in Hong Kong, involves more meat dishes and barbecues cooked under high temperatures," said Wang.
“In the past, many studies have shown that meat products, particularly barbecued foods, can contain carcinogens due to the formation of polycyclic aromatic hydrocarbons and heterocyclic amines under high-temperature food processing.”
Heterocyclic amines form a class of polycyclic aromatic compounds commonly formed in animal protein-rich foods through the Maillard reaction. They are considered as highly mutagenic and carcinogenic.
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