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...

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Evidence from Studies

Supporting (1)

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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

Systematic Review

2022 Apr 14

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No contradicting evidence found

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Source 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

Score: 26

DOI: 10.3390/ijerph19084781

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