Some Spices Reduce HCA Levels in Beef

FAYETTEVILLE, Ark.Certain spices containing natural antioxidants reduce heterocyclic amines (HCA) levels by 40 percent when applied to beef patties during cooking, according to new research from Kansas State University. HCAs, which are produced when muscle foods, such as ground beef patties, are barbecued, grilled, boiled or fried, increase risk factors for colorectal, stomach, lung, pancreatic, mammary and prostate cancers.

Researchers investigated six spicescumin, coriander seeds, galangal, fingerroot, rosemary and turmericand found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.

Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken, said J. Scott Smith, a Kansas State University food chemistry professor. Cooked beef patties appear to be the cooked meat with the highest mutagenic activity and may be the most important source of HCAs in the human diet.

Previous studies have shown that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs, with HCAs increasing with higher temperatures and added cooking time. Its not a good idea to lower cooking temperatures too much, so antioxidant spices with phenolic compounds can block HCAs before they form during heating and still allow high temperatures to be maintained.