Can marinating chicken prior to grilling reduce the formation of heterocyclic amines?

Because of the increasing problem with obesity in our country, many fast food restaurants have added healthier options to their menus.  One such option is grilled chicken.  Unfortunately, this has turned out to be a not so healthy alternative.  Recently, I learned about a lawsuit against seven major fast food companies.  This lawsuit originated when a group of doctors from the Physicians Committee for Responsible Medicine (PCRM) sued these restaurants for not informing customers of the potential risk when consuming grilled chicken.  According to a study in Nutrition and Cancer: An International Journal, 100 grilled chicken samples were taken from these restaurants, including McDonald’s, Chic-Fil-A, TGI Fridays, Outback Steakhouse, Burger King, Chili’s, and Applebee’s.  It was determined that every sample contained phenylmethylimidazopyridne, or PhIP, as well as other heterocyclic amines (HCAs).   Heterocyclic amines are chemicals that are known mutagens and are suspected carcinogens.  These chemicals form when the proteins combine with sugars when heat is applied.

One summer afternoon, my mother was preparing our dinner: marinated chicken.  One of the ingredients was lemon juice.  I observed that the edges of the chicken had turned white.  The explanation came later during biology class, when I learned about proteins denaturing from acids.  I then wondered if this denaturing process could interrupt the formation of HCA's. 

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