Abstract: Heterocyclic amines (HAAs) is a kind of harmful substances originated from protein-rich foods during cooking process. Due to the high temperature of frying process,the reaction is complicated,resulting in a large amount of HAAs formation in fried meat products. HAAs is a kind of potential carcinogenic and mutagenic substance with strong biotoxicity,long-term intake of fried meat products rich in HAAs is hazardous to the human health. Thus,the information about HAAs related to classification,structure,biological toxicity were introduced,and the influences of formation of HAAs were summarized in this paper. Additionally,the inhibition of HAA information in fried meat products was reviewed. Finally,the mechanism of the digestion and absorption in body was clarified,and the control methods of HAAs in body were discussed.