PhIP, 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine, is one of the most abundant heterocyclic amines (HCAs) in cooked meat and is classified as a IARC Group 2B carcinogen, possibly carcinogenic to humans.
It is classified as a IARC Group 2B carcinogen, possibly carcinogenic to humans. PhIP, 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine, is one of the most abundant heterocyclic amines (HCAs) in cooked meat.
PhIP, 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine, is one of the most abundant heterocyclic amines (HCAs) in cooked meat. It is classified as a IARC Group 2B carcinogen, possibly carcinogenic to humans.
PhIP, 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine, is one of the most abundant heterocyclic amines (HCAs) in cooked meat. It is classified as a IARC Group 2B carcinogen, possibly carcinogenic to humans.