2min), cooking method (frying, oven grilling/broiling, barbecuing), and meat type (e.g. sausage<whole meat). Humans will be exposed to HCAs from the consumption of meat or fish cooked by these methods and from the consumption of gravy prepared from pan residues. Approximately one-third of the meat consumed on a daily basis in New Zealand is cooked by methods likely to result in the formation of HCAs. When intake estimates are combined with animal cancer potency data, the greatest contributor to cancer risk is from the consumption of chicken. Red meat is no more implicated than any other meat type. Although the role of HCA in human cancer is yet to be clearly established, exposure can be minimized by lifestyle choices.