March 22/Manhattan, Kan./Kansas State University -- Hot dogs, as well as pepperoni and deli meats, are relatively free of carcinogenic compounds, according to Kansas State University research. However, bacon and rotisserie chicken -- especially chicken skin -- have higher levels of cancerous material.
J. Scott Smith, professor of food chemistry, and a K-State research team have been looking at such ready-to-eat meat products to determine their levels of heterocyclic amines (HCAs). These are carcinogenic compounds found in meat that is fried, grilled or cooked at high temperatures. Studies have shown that humans who consume large amounts of HCAs in meat products have increased risk of stomach, colon and breast cancers.