According to a recently available study in the Journal of Food Science.

Department of Health insurance and Human Providers categorizes HCAs as human carcinogens that can increase the risk of particular types of cancers. Kansas State University experts Kanithaporn Puangsombat and J. Scott Smith investigated the idea that reducing the amount of HCAs in meats cooked at high temps would reduce the associated health risks. Related StoriesNew antenna-like device makes breast cancer surgery easier for surgeonsNew RNA check of blood platelets may be used to identify location of cancerViralytics enters into medical trial collaboration agreement with MSDThe study compared five rosemary extracts with varying concentrations of water and ethanol and their ability to inhibit HCA development in cooked beef patties. Researchers found that all of the concentrations significantly decreased the degrees of HCAs at both cooking temperatures.Improved testing procedures have meant that during the last ten years the number of people diagnosed with hepatitis C has increased dramatically. Experts believe a lot more than 3.9 million Us citizens, and around 250,000 people in the united kingdom have symptoms of hepatitis C contamination; a number of these will clear up naturally but it is believed the actual numbers could much higher as nine out of ten folks are unaware they are infected. Related StoriesFDA grants accelerated authorization for Tagrisso to take care of patients with advanced NSCLCNew RNA check of blood platelets can be used to identify area of cancerScientists discover small molecule that may block growth of BRCA-deficient cancer cellsAs it could be years before symptoms appear, campaigns have been encouraging those at risk to get tested actually if the risk scenario was years back.