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This review aims to bridge this gap by comparing classical analytical techniques and nanoparticle\u2010based methods for detecting carcinogenic HAs in cooked meats, focusing on their efficacy, sensitivity, and specificity. The findings indicate that traditional methods such as ultrahigh\u2010performance liquid chromatography\u2013tandem mass spectrometry (UHPLC\u2013MS\/MS) offer high sensitivity and specificity. However, nanoparticle\u2010based methods, including those involving magnetic nanoparticles and nanoemulsions, have shown superior advancements in detection limits and efficiency. The integration of enabling technologies such as magnetic solid\u2010phase extraction using functionalized magnetic nanoparticles has simplified separation without filtration\/centrifugation and reduce solvent use; UHPLC\u2013MS\/MS has significantly lowered detection limits and improved efficiency; nanoemulsion\u2010based systems increase interfacial area and mass transfer; and surface\u2010enhanced Raman scattering is known for rapid, portable, highly sensitive \u2018fingerprint\u2019 detection in complex matrices. Unlike previous studies, this review provides a systematic comparison of conventional analytical techniques and emerging nanotechnology\u2010based detection methods, emphasizing recent advances and trends in nanotechnology\u2010based approaches for HA detection, thereby contributing to improved food safety standards. \u00a9 2026 Society of Chemical Industry.<\/jats:p>","DOI":"10.1002\/jsfa.71146","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T04:15:18Z","timestamp":1791778518000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Advanced detection of carcinogenic heterocyclic amines in meats: an overview of analytical and nanotechnology methods"],"prefix":"10.1002","author":[{"given":"Farrukh","family":"Samavia","sequence":"first","affiliation":[{"name":"Institute for Advanced Study Shenzhen University  Shenzhen China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ume","family":"Roobab","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University  Al\u2010Ain United Arab Emirates"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Farrukh","family":"Aqsa","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of Agriculture  Peshawar Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zia Ud Din","family":"Momand","sequence":"additional","affiliation":[{"name":"Institute for Advanced Study Shenzhen University  Shenzhen China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zahra","family":"Batool","sequence":"additional","affiliation":[{"name":"Center of High Altitude Medicine, Institutes of Systems Genetics, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1983-4369","authenticated-orcid":false,"given":"Gholamreza","family":"Abdi","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Persian Gulf Research Institute Persian Gulf University  Bushehr Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,11]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"crossref","DOI":"10.3390\/nu10020118","article-title":"What constitutes traditional and modern eating? 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