Aromatic Heterocyclic Amines in foods: EU Regulation, Sampling & Determination Techniques

This presentation is part of the training material of FunShield4Med 2nd Seminar entitled "Food Contaminants: Mycotoxins, Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons" held at Institute of Technology of Agricultural Products on 21 July 2023. The presentation explores how heterocyclic aromatic amines (HCAs) — potentially carcinogenic compounds — form in meat during high-temperature cooking methods like grilling, frying, and broiling. It distinguishes between two types of HCAs (IQ-type and pyrolytic), discusses factors that influence their formation, and reviews their mutagenic and carcinogenic potential. Although there's no official regulation yet, HCAs are linked to several cancers in epidemiological studies. The presentation also emphasizes safer cooking practices, like boiling or sous vide, and dietary balance to minimize exposure.