Abstract:Heterocyclic aromatic amines （HCAs） are a class of organic compounds with heterocyclic structures. They can compromise the nutritional value of food and induce cellular mutations， potentially leading to tumor formation. In view of their potential threat to consumer health， researchers have recently focused on developing strategies to reduce and control HCAs， as well as evaluating their associated risks to ensure food safety. This paper systematically reviewed the types of HCAs， their formation mechanisms in meat and meat products， molecular mechanisms of action， potential hazards， and mitigation strategies， and provides an outlook on future research directions and potential applications.