Polycyclic aromatic hydrocarbons (PAHs or PAHs for short), also known as polycyclic aromatic compounds or polycyclic aromatic hydrocarbons, are very large, with members exceeding 100, of which benzopyrene is the most famous.
Benzopyrene, also known as benzo (a) pyrene. Benzopyrene is a polycyclic aromatic hydrocarbon with five benzene rings. The International Agency for Research on Cancer listed benzopyrene as the first group of carcinogens (which has been clearly carcinogenic to human beings).
Barbecue foods, including roasted chicken legs, may indeed produce carcinogen benzopyrene at high temperature because of its high temperature. The benzopyrene in barbecue food mainly comes from the heating reaction of fat. When the temperature exceeds 200 degrees, benzopyrene will be produced. The higher the temperature, the more benzopyrene will be produced.
Polycyclic amines (HCA or HCAs for short), also known as heterocyclic amines, are teratogenic and carcinogenic.
HCA is formed by several factors: food type, cooking method, temperature and time.
1. Food type: cooked meat products and protein from other sources (milk, eggs, tofu, liver and other organ meats).
2. Cooking method: In the process of frying, frying and barbecue, cooked meat produces the largest HCAs content at extreme high temperature.
3. Temperature and time: When meat or other foods are cooked, baked and fried, the higher the temperature, the more polycyclic amines are produced; On the contrary, the lower the temperature, the less polycyclic amines are produced, and the amount of polycyclic amines depends on the cooking temperature of food.