The Claim
Thermal processing of meat at high temperatures (100-250°C) through grilling, frying, or roasting generates heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs), with concentrations ranging from 0 to several dozen ng per gram of product depending on cooking time, temperature, and meat type.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
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.
See the scientific wording
Thermal processing of meat at high temperatures (100-250°C) through grilling, frying, or roasting generates heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs), with concentrations ranging from 0 to several dozen ng per gram of product depending on cooking time, temperature, and meat type.
What the research says
1 studyThe study looks at cooking meat at high heat and agrees it creates harmful chemicals, just like the claim says.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.