Editing Creatine (section)

=== Food and cooking ===
When creatine is mixed with protein and sugar at high temperatures (above 148&nbsp;°C), the resulting reaction produces carcinogenic [[heterocyclic amine]]s (HCAs).<ref>{{cite web|url=http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines|title=Heterocyclic Amines in Cooked Meats|date=15 Sep 2004|publisher=National Cancer Institute|access-date=2007-08-09|archive-date=21 December 2010|archive-url=https://web.archive.org/web/20101221034421/http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines|url-status=live}}</ref> Such a reaction happens when grilling or pan-frying meat.<ref>{{cite web|url=http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats|title=Chemicals in Meat Cooked at High Temperatures and Cancer Risk|date=2 April 2018|publisher=[[National Cancer Institute]]|access-date=22 February 2015|archive-date=6 November 2011|archive-url=https://web.archive.org/web/20111106080003/http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats|url-status=live}}</ref> Creatine content (as a percentage of crude protein) can be used as an indicator of meat quality.<ref>{{cite journal| last=Dahl |first=Olle | name-list-style = vanc |date=1 July 1963|title=Meat Quality Measurement, Creatine Content as an Index of Quality of Meat Products|journal=Journal of Agricultural and Food Chemistry|volume=11|issue=4|pages=350–355|doi=10.1021/jf60128a026}}</ref>