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| | A 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. |
| Previous Definitions: | hand-foot syndrome, happy major, hard palate, hawthorn fruit, hazard ratio | | Next Definitions: | HCD20, HCP, hCRF, HDAC, HDAC inhibitor |
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