Maillard reaction produces flavour and aroma during cooking process; and it is used almost
everywhere from the baking industry to our day to day life to make food tasty. It is often called …

Because more and more men are being diagnosed with prostate cancer worldwide,
knowledge about and prevention of this disease is important. Epidemiological studies have …

Commonly consumed foods and beverages can contain chemicals with reported
carcinogenic activity in rodent models. Moreover, exposures to some of these substances …

Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic
amines (HCAs) was inspired by the idea that smoke produced during cooking of food …

Meat is frequently associated with a “negative” health image due to its “high” fat content and
in the case of red meat is seen as a cancer-promoting food. Therefore, a low meat intake …

Deep fat frying is an important, ubiquitous and highly versatile process, which has been
used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory …

ContextConsumption of red and processed meat has been associated with colorectal cancer
in many but not all epidemiological studies; few studies have examined risk in relation to …

Diets containing substantial amounts of red or preserved meats may increase the risk of
various cancers, including colorectal cancer. This association may be due to a combination …

Microbial metabolism of proteins and amino acids by human gut bacteria generates a variety
of compounds including phenol, indole, and sulfur compounds and branched chain fatty …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …