Grilling or frying foods can result in the generation of potential carcinogens.
Potential carcinogens associated with grilling or frying:
(1) heterocyclic amines from meat or fish (muscle)
(2) polycyclic aromatic hydrocarbons (PAHs)
Heterocyclic amines form when meat or fish is cooked at high temperature, especially when there is charring.
Polycyclic aromatic hydrocarbons are high in charcoal smoke but may be present in combustion of other fuels.
Conditions associated with higher levels of carcinogens:
(1) combustion of fat
(2) higher grilling temperatures
(3) the type of charcoal
(4) high levels of charring