MLchartDataset catalogue

HCA

Term · Oncology and biomedicine · MLC-T-ONC-003732

A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. HCAs are carcinogens (substances that may cause cancer). Also called heterocyclic amine.

Table 1. Record
IdentifierMLC-T-ONC-003732
FieldOncology and biomedicine
Expansionsheterocyclic amine
ReferencesNCI Dictionary of Cancer Terms
Record as JSON 
{
  "id": "MLC-T-ONC-003732",
  "term": "HCA",
  "field": "Oncology and biomedicine",
  "definition": "A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. HCAs are carcinogens (substances that may cause cancer). Also called heterocyclic amine.",
  "expansions": [
    "heterocyclic amine"
  ],
  "references": [
    "NCI Dictionary of Cancer Terms"
  ],
  "url": "https://mlchart.com/terminology/oncology/hca/"
}

Record 8,281 of 17,717 in Oncology and biomedicine terminology (MLC-0111). Request the full dataset.