Charred and burnt meat, prized for its smoky flavor from the Maillard reaction, poses health risks due to harmful compounds like polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, and advanced glycation end-products (AGEs). These carcinogens, formed during high-temperature cooking like grilling, may increase cancer risk and cause oxidative stress. To enjoy grilled meat safely, […]