Some specific topics examined are the interaction between water and ethanol via hydrogen bonding in alcoholic beverages, modulating effects of red wine and beer on heterocyclic aromatic amines in carcinogenesis, stimulant and depressant behavioral actions of alcohol in rats, and health risks of pesticide residues in red wine.
What does HAA stand for?
HAA stands for Heterocyclic Aromatic Amine
This definition appears somewhat frequently and is found in the following Acronym Finder categories:
- Science, medicine, engineering, etc.
See other definitions of HAA
We have 129 other meanings of HAA in our Acronym Attic
- Hawaii Aquaculture Association
- Heartland Alliance of America
- Heat Activated Adhesive
- Heavy Anti-Aircraft
- Heavy Anti-aircraft Artillery
- Height Above Airport (aviation)
- Hellenic American Academy (Lowell, MA)
- Hellenic Army Aviation
- hemoglobin-associated acetaldehyde (laboratory test indicative of heavy alcohol use)
- Herpetological Association of Africa
- High Acceleration Assist (Mode)
- High Activity Aircraft (military flying exercises)
- High Altitude Airship
- Hinsdale Adventist Academy (Hinsdale, IL)
- Hired Assassin Agency
- Hispanic Agenda for Action (HHS BHPR US government)
- Hispanics Across America (New York, New York)
- Histiocytosis Association of America (Pitman, NJ)
- HIV/AIDS Administration (District of Columbia)
- Hold At Airborne
Samples in periodicals archive:
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef" Authors: A.
In a laboratory, they tested the white blood cells of subjects before and after drinking coffee, subjecting the ceils to two different kinds of cell-damaging substances: hydrogen peroxide, a free radical, and heterocyclic aromatic amine, a cancer-causing substance produced when certain foods are cooked.
In this population, [these foods] are typically prepared by frying, and it's possible that the charred and well-done meats cooked at high temperatures may increase exposure to heterocyclic aromatic amines.
Heat kills bacteria, but too much heat causes meat, poultry, and fish to form possibly carcinogenic heterocyclic aromatic amines (HAAs).
If the fish is truly blackened--that is, seared in a fiery-hot skillet--the charring can create heterocyclic aromatic amines (HAAs), which may slightly increase your risk of cancer.