Cooking meat at high temperatures through grilling, barbecuing, or frying can produce carcinogens like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which may increase cancer risk. These form when amino acids, creatine, and fat in red or processed meats react under heat, especially in charred or well-done portions. Studies link these to colorectal, pancreatic, […]