Heterocyclic amines are carcinogenic compounds that can be found in cooked meat. They seem to be produced by the high temperatures (e.g. roasting). Can heterocyclic amines also be found in cooked vegetables? In other words, are vegans virtually immune from the carcinogenic risk represented by the heterocyclic amines?
Heterocylic amines specifically are only created by cooking muscle meat at high temperature. The formation requires creatine, which is not found in vegetables and so cooked veggies can't form heterocylic amines.
However, charred vegetables may have different carcinogens to be aware of.
HCAs are the result of a specific recipe of amino acids and creatine, a combination you won't find in any vegetables, says Karen Collins, M.S., R.D., a nutrition expert for the American Institute for Cancer Research. "However, burning vegetables can form carcinogens like benzopyrene...."