RTE Meats Contain Few Carcinogens

MANHATTAN, Kan.Ready-to-eat meats like hot dogs, pepperoni and deli meats contain lower levels of heterocyclic amines (HCAs) than bacon and rotisserie chicken, according to a new study published in the journal Meat Science. HCAs, which are produced when meat is fried, grilled and cooked at high temperatures, increase risk factors for colorectal, stomach and breast cancers.

Researchers at Kansas State University investigated eight types of ready-to-eat meat productsbeef hot dogs, beef-pork-turkey hot dogs, deli roast beef, deli ham, deli turkey, fully cooked bacon, pepperoni and rotisserie chickento determine whether they contained five different types of HCAs according to nanograms per gram, ng/g.

They found pepperoni had the least HCA content, 0.05 ng/g, followed by hot dogs and deli meat, 0.5 ng/g). Fully cooked bacon, with 1.1 ng/g, and rotisserie chicken meat, with 1.9 ng/g, contained all five types of HCAs tested. Rotisserie chicken skin had significantly higher HCA levels, with 16.3 ng/g. This is because chicken skin contains more fat and protein and less moisture, and HCA levels tend to increase as moisture decreases.

The researchers suggest the reasons for lower HCA content in some of the other ready-to-eat products may be because of the higher water content in the ready-to-eat products. More moisture prevents many HCAs from forming. Ready-to-eat products are often enhanced products, meaning they have a water solution with flavoring added to them.

"Hot dogs and deli meat may have low HCA levels because they are manufactured at low temperatures," the researchers said. "The low HCA levels may also be from ingredients that are added to the meat and prevent HCAs from forming while the meat is cooking."