Avoid burnt or overheated food...

Burnt or overheated food
	If foods are overheated or burnt, a group of carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) are produced. PAHs represent a very large group of compounds. Chemically, they consist of fused aromatic rings made up of carbon and hydrogen atoms.
	After being ingested, PAHs can be absorbed in the intestine and distributed to other organs through blood circulation.
	Besides cancer-causing, PAH exposure is also associated with many adverse effects in laboratory animals, including reproductive toxicity, cardiovascular toxicity, bone marrow toxicity, immune system suppression, and liver toxicity.

High Temperature Cooking - Burnt, Barbequed, Grilled and Deep-fried Food

Improper cooking methods can produce a lot of cancer-causing substances on the food. These include:   Cooking Method Carcinogenic Substances Produced 1. Burnt or overheated food Polycyclic aromatic hydrocarbons (PAHs) 2. Barbecued / grilled food Polycyclic aromatic hydrocarbons (PAHs), Heterocyclic amines (HCAs) 3. Burnt food during broiling & pan-frying Heterocyclic amines (HCAs, also called HAs) 4. High temperature cooking of starchy plant products (e.g., frying, grilling, baking and roasting) Toxic acrylamide