I’ve heard that charred meat causes cancer?

When meat is cooked at high temperatures and blackened or charred such as during barbequing, certain compounds are produced called heterocyclic amines (HCAs), which are thought to be carcinogenic (cancer causing).  Research has shown that certain HCAs are found in the breast leading to the suggestion that frequent meat consumption may be a risk factor not only for stomach cancer, but also for breast cancer.

To reduce the levels of these compounds in meat, avoid blackening or charring by lowering the temperature when cooking. Marinating meat before cooking can also reduce charring, it also keeps meat tender and adds flavour to your meal without the use of large amounts of fat or salt. Alternatively, you can use cooking methods such as baking, casseroling, boiling or microwaving as these cooking methods do not cause harmful compounds to be produced.