在第一期阶段，癌症已经形成。
研究人员已经识别出至少20种在肉类烹调过程中形成的可能增加患癌症风险的杂环胺，特别是一种被称之为PhIP的杂环胺在我们的日常饮食中含量最多。
Researchers have identified at least 20 HCAs formed during cooking meat that may increase cancer risk. One in particular, called PhIP, is the most abundant HCA in our diet.
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