In repeated trials, researchers at the American Institute for Cancer Research “found that the marinated foods had 92% to 99% fewer HCAs than their non - marinated counterparts — and it made no difference whether they were marinated for 40 minutes or two days. ”
Setelah berulang - ulang mencoba, para peneliti di Institut Riset Kanker Amerika ” menemukan bahwa makanan yang direndam bumbu mengandung 92% hingga 99% lebih sedikit HCA - nya daripada makanan yang tidak direndam ​ — dan hasilnya sama, baik direndam selama 40 menit maupun dua hari ”.