the following links may be of help:
http://www.sciencedirect.com/science/article/pii/S0956713515300657
Chapter Detection of Bioactive Compounds in Plants and Food Products
In animals, excess fat intake had an impact of 5% and excess energy an impact of 20%
Dear Saifeldin Mohamed Khair Abdelrahim
I think we need to know more on red meat cocked on wood " Shyia"
thanks Prof Ishag you are right
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame . In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.(Jägerstad M, Skog K. Genotoxicity of heat-processed foods. Mutation Research 2005; 574(1–2):156–172)
Thanks
appreciate you contribution dear Dr. Murat
Dear Dr. Saifeldin Mohamed,
I hope you'll find the following paper interesting and useful.
Christian C. Abnet (2007) Carcinogenic food contaminants. Cancer Invest. 25(3):189-196.
For your easy access, I attach the PDF copy of the said paper.
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