When poultry is grilled, fried, or cooked at high temperatures, it can form compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer risk. However, these compounds also occur in red meat and processed meats, so the issue may lie more in cooking methods than the type of meat itself," Harb explained, highlighting that how a good is cooked could result in the release of cancer-causing chemicals
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Consuming chicken in moderation is typically not associated with cancer risk.
That said, processed or deep-fried chicken can contain substances that may pose health risks. Chicken raised with additives or hormones might be a concern depending on the source.
Opting for clean, properly cooked chicken within a balanced diet is generally a healthy choice.