There's no evidence that grilling causes cancer. But cooking meat at the high temperatures used to gril as well as broil and fry creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds linked with some cancers. Its mostly associated with the red meat as it takes long time to be grilled and barbequed.
Answered2016-03-14 11:17:42
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