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Adding rosemary extracts in surface beef may reduce cancer-causing agents The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Technology, published by the Institute of Food Technologists dapoxetine dose . The National Toxicology System of the U.S. Department of Health insurance and Human Providers categorizes HCAs as human carcinogens that can increase the threat of particular types of cancers. Kansas State University experts Kanithaporn J and Puangsombat. Scott Smith investigated the theory that reducing the quantity of HCAs in meats cooked at high temperatures would reduce the associated health threats.