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(HEH-tuh-roh-SY-klik A-meen)
| | A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. Heterocyclic amines are carcinogens (substances that may cause cancer). Also called HCA. |
| Previous Definitions: | hereditary, hereditary leiomyomatosis and renal cell cancer syndrome, hereditary mutation, hereditary nonpolyposis colon cancer, herpesvirus | | Next Definitions: | heterogeneous, heterogenic, heterogenous, hexyl 5-aminolevulinate, HHV8 |
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