Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties

Due to animal meat's carcinogenic concern, plant-based consumption is increasing. However, the existence of cooking-derived carcinogens in plant-based meat was unknown. This study compared Heterocyclic Aromatic Amines (HAAs) and Polycyclic Aromatic Hydrocarbons (PAHs) levels in grilled plant-based patties with those of beef patties. HAAs and PAHs levels were measured by using LC-MS/MS and GC-HRMS, respectively. At equal percent of added oil, the total PAHs (BaA, chrysene, BbF, and BaP) levels in Riceberry rice, brown rice, and yellow corn-based patties were higher than those of beef (p < 0.05). In contrast, the total PAHs in soy and white corn were not significantly different from those of beef. At equal shape and size of patties, HAAs (PhIP and MeIQx) levels in all plant-based patties were lower than those of beef (p < 0.0001), with the lowest in yellow and white corns. Nevertheless, the level of PhIP in soy is still high close to that of beef. The findings suggest that HAAs but not PAHs in grilled plant (soy, rice, corn)-based patties are lower than those of beef patties. Preventive measures to reduce PAHs and HAAs may be required when cooking rice and soy products. Corn could be a low-carcinogenic plant-based ingredient, deserving further exploration.