HCAA chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. HCAs are carcinogens (substances that may cause cancer). Also called heterocyclic amine.More InformationChemicals in Meat Cooked at High Temperatures and Cancer RiskSearch NCI's Dictionary of Cancer TermsStarts withContainsBrowse:ABCDEFGHIJKLMNOPQRSTUVWXYZ#
