Is High-Heat Searing Unhealthy? HCAs & PAHs Explained
Why High-Heat Searing Is So Popular Few cooking techniques are as satisfying as a perfectly seared steak. That dark crust, the rich aroma, and the intense savory flavor are the result of the Maillard reaction — a complex chemical process between amino acids and sugars that occurs at high temperatures. Professional chefs rely on high heat to create depth of flavor, texture contrast, and visual appeal. But in recent decades, scientists began investigating whether high-temperature cooking methods — especially grilling, pan-searing, and broiling — may produce compounds linked to health risks. Two groups of chemicals frequently discussed are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). What Are HCAs? Heterocyclic amines form when muscle meats such as beef, pork, poultry, or fish are cooked at high temperatures. According to the National Cancer Institute, HCAs develop when creatine, amino acids, and sugars react during intense heat exposure. Laborat...
