2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a heterocyclic amine (HCA) that is formed during high-temperature meat cooking, especially grilling, and is classified as a carcinogenic food-borne compound that can impact multiple physiological systems. The aim of this study was to evaluate how exposure to PhIP affects the composition of the cecal microbiota in mice. A total of 32 mice were randomly divided into four groups: A negative control group, a positive control group, and two gr