The way you cook meat can affect your risk of cancer

High temperature cooking methods such as pan frying or grilling directly over an open flame can create harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

These chemicals are formed in muscle meat such as beef, pork, fish, and poultry, if it is cooked using a dry, high temperature method.

HCAs and PAHs cause cancer in animals, and some research has shown the same may be true in humans. You can reduce the formation of these harmful compounds by avoiding direct exposure of meat to an open flame or a hot metal surface; by reducing the cooking time, cooking in water, or by marinating meat before cooking it.

Cooking meat in water is a very gentle process that does not create a crispy brown or charred surface, which is where these harmful chemicals are found. Soups, stews, casseroles or curries are all healthy ways to consume meat and poultry.

Marinating in an acid like lemon or lime juice or vinegar also reduces the formation of these compounds.

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