２０年来实验研究一直强调，肉和鱼烹调时形成的杂环胺可能与人类癌瘤的发生相关。如此，所食肉量多少可对癌危险大小有影响。但以往的研究缺乏关于食物烹调方法方面的信息，故难以解释杂环胺相关的癌危险。现报告不同方法烹调的食物杂环胺含量与大肠和泌尿系肿瘤的关联。研究 Experimental studies over the past 20 years have emphasized that the formation of heterocyclic amines in meat and fish may be related to the occurrence of human cancer. In this way, how much meat is eaten can affect the size of the cancer risk. However, previous studies lacked information on food cooking methods and it was difficult to explain heterocyclic amine-related cancer risks. The content of heterocyclic amines in foods prepared by different methods has been reported to correlate with large intestine and urinary tumors. the study