Fried, Grilled, and Broiled Foods

Foods cooked at high temperatures, such as frying, grilling, or broiling, can lead to the formation of acrylamide and other harmful compounds. Acrylamide, found particularly in starchy foods like potatoes when cooked at high temperatures, has been classified as a “probable human carcinogen” by the IARC. These cooking methods can also produce heterocyclic amines and polycyclic aromatic hydrocarbons, which are associated with cancer risk.

Opting for cooking methods like steaming, boiling, or baking can reduce the formation of these harmful compounds. When grilling, marinating meat beforehand and cooking at lower temperatures can also help minimize risk.