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).

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)