High-temperature cooking methods such as grilling, frying, and barbecuing generate heterocyclic amines and polycyclic aromatic hydrocarbons, which are carcinogens that cause DNA damage.

Study: 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.

Study: Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

The study looks at how cooking meat at high temperatures creates harmful chemicals that can cause cancer, which matches the claim exactly.

Study: 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.

Study: Extraction and analytical approaches for the determination of post-food processing major carcinogens: A comprehensive review towards healthier processed food.

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.