3.21
Well cooked meat
Well cooked meat

How much HCA do we consume?

As we have discussed the level of HCA in our food is dependant on a number of key factors including, the type of food, the method of cooking, portion size and how well done it is.

After completing the previous steps at 3.19 and 3.20 (i.e. if you watched the video, read the suggested papers and took the quiz) - how much HCA do you think that you daily or weekly consume?

Will this information, and reflection about the level of HCA in your food, make you adjust your eating habits?

Please post any thoughts or comments in the discussion area below.

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This article is from the free online course:

Tackling Global Food Safety

Queen's University Belfast