How High-Heat Cooking Creates Carcinogens in Food +++

How High-Heat Cooking Creates Carcinogens in Food https://www.news-medical.net/health/How-High-Heat-Cooking-Creates-Carcinogens-in-Food.aspx High-temperature cooking creates harmful carcinogens such as HCAs, PAHs, acrylamide, and nitrosamines through reactions involving proteins, sugars, fats, and smoke. Understanding how these compounds form enables safer cooking methods that reduce cancer-related risks without compromising food quality. New research reveals underestimation of food insecurity https://www.news-medical.net/news/20251213/New-research-reveals-underestimation-of-food-insecurity.aspx Optimizing potassium channel assays for high-throughput applications https://www.news-medical.net/health/Optimizing-potassium-channel-assays-for-high-throughput-applications.aspx This article and associated images are based on a poster originally authored by Sivakumar, M, Smith, E, Shumate, J, Scampavia, L, Spicer, T, Hernandez, D and Peters, C and presented at ELRIG Drug Discovery 2025 in affiliation with BMG LABTECH and UF Scripps Institute.