HCA
Jump to navigation
Jump to search
| HCA | |
|---|---|
| Term | HCA |
| Short definition | HCA - A chemical formed when meat, poultry or fish is cooked at high temperatures, such as B. when roasting, roasting and grilling. |
| Type | Cancer terms |
| Specialty | Oncology |
| Language | English |
| Source | NCI |
| Comments | |
HCA - A chemical formed when meat, poultry or fish is cooked at high temperatures, such as B. when roasting, roasting and grilling. HCAs are carcinogens (substances that can cause cancer). Also called heterocyclic amine
External links
- Medical encyclopedia article on HCA
- Wikipedia's article - HCA
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski