Charbroiled meat linked to breast cancer risk.
Cooking meat at high temperatures, by frying, broiling and barbecuing, produces heterocyclic amines, a product of the reaction
between creatine, a chemical in muscles, with amino acids, a core component of protein, as well as polycyclic aromatic
hydrocarbons, the compounds found on charred food, both of which have been proved to promote cancer in animals.