Preferred Label : Heterocyclic Amines;
NCIt synonyms : HCA; Heterocyclic Aromatic Amines; HAA; Heterocyclic Aromatic Amine;
NCIt related terms : heterocyclic amine;
NCIt definition : Exhibiting a cyclic structure containing at least one amino (NH2) group, some Heterocyclic
Amines are carcinogenic chemicals formed from cooking meat such as beef, pork, fowl,
and fish when amino acids and creatine (found in muscle) react at high temperatures.
About 17 identified heterocyclic amines that result from cooking meat may increase
human cancer risk. Because of the high temperatures used, frying, broiling, and barbecuing
produce the largest amounts of heterocyclic amines. (NCI04);
Alternative definition : NCI-GLOSS: 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).;
Codes from synonyms : CDR0000446556;
Origin ID : C1926;
UMLS CUI : C1512423;
Automatic exact mappings (from CISMeF team)
- Semantic type(s)
- concept_is_in_subset
