The Use of Spices and Fruit as Marinades to Prevent and Reduce HAA (Heterocyclic Amines Aromatic) and PAH (Polycyclic Aromatic Hydrocarbons) Levels in Grilled or Fried Meat to Prevent Cancer

Poltekkes Kemenkes Yogyakarta

2025-03-05

eng

info:eu-repo/semantics/article

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Cancer is a deadly non-communicable disease, and one of the contributing factors to the increased risk of cancer is the consumption of carcinogenic compounds such as heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs) during high-temperature cooking processes, as well as some oxidative reactions that can increase the risk of cancer. This scoping review aims to analyze articles discussing spices and fruits that can reduce the carcinogenic compounds Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons to prevent cancer in animal protein sources (meat, fish, and their processed products). A total of 2,400 studies were identified during the database search. After excluding studies that did not meet the inclusion and exclusion criteria, 3 studies were obtained. Since the search with these criteria yielded few results, a snowballing technique was adopted to search for studies, resulting in 76 studies found through backward searching and 62 studies found through forward searching. After excluding studies that did not meet the inclusion and exclusion criteria, 5 studies were found through backward searching and 2 studies were found through forward searching, with a total of 10 studies obtained. This research states that marinating with natural spices can effectively reduce the levels of carcinogenic compounds in grilled or fried meat products. Although the results obtained show promising potential, there is still a need for further research to explore the specific mechanisms of these active compounds and their long-term effects on human health.