When you grill meat, chemicals called PAHs can form from the smoke and flames. Eating these chemicals might raise your chances of getting cancer.

Adding spices to meat before cooking it at high heat might lower the amount of harmful chemicals that can form, which could make the food safer to eat.

When you fry, grill, or smoke food, it creates harmful chemicals that can damage your cells and raise your risk of cancer and other long-term diseases.

When you cook meat at high heat like grilling or frying, it creates certain chemicals called HAAs and PAHs. The amount of these chemicals depends on how long you cook it, how hot it gets, and what type of meat you're cooking.

You can make grilled meat safer by cutting off burnt parts, stopping fat from dripping and burning, using marinades with vinegar or lemon juice, or picking leaner meat to reduce harmful chemicals.