Cooking food at high heat, like grilling or frying, creates chemicals that can damage your DNA and lead to cancer.
Evidence from Studies
Supporting (4)
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Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
The study agrees that grilling and frying create harmful chemicals in meat, but also shows that using spices like garlic and pepper can reduce them.
The study looks at how cooking meat at high temperatures creates harmful chemicals that can cause cancer, which matches the claim exactly.
The study looks at how cooking food at high heat, like grilling or frying, creates harmful chemicals that can cause cancer, which matches exactly what the claim says.
Formation and mitigation of PAHs in barbecued meat – a review
The study shows that grilling and barbecuing can create harmful chemicals that cause cancer, just like the claim says, and it also talks about ways to reduce them.
Contradicting (0)
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Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.