Is There a Link Between
Grilled Meat and Cancer? Research suggests that there
may be a relationship between
grilling meat and cancer risk. The grill marks left on meat are the
result of heterocyclic amines and
polycyclic aromatic hydrocarbons. These chemicals have been found to cause changes in DNA, which can increase the risk of cancer. These chemicals are present in
beef, pork, poultry or fish cooked
at high temperatures. Theodore M. Brasky,
via HuffPost The International Agency for
the Research of Cancer has
declared processed meats as
a group one carcinogen.
