Several studies printed since 1990 indicate that cooking meat at excessive temperature creates heterocyclic amines , that are thought to extend most cancers danger in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had lower than one third the danger of abdomen most cancers than those who ate beef medium-well or well-done. While avoiding meat or eating meat raw could be the only ways to avoid HCAs in meat fully, the National Cancer Institute states that cooking meat under 212 °F (100 °C) creates “negligible amounts” of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90{c869a02fc5fcb74d5a4ceefa5b4201f59dabc5fb57cb64ccc599440181ac1621} by decreasing the time needed for the meat to be cooked at high warmth. Ascorbate, which is added to cured meat, however, reduces nitrosamine formation. Heat oil in a heavy-based frying pan, or on a barbecue hotplate over medium-high heat.

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