Reference summary — not medical advice or a personal risk estimate.
Grilled / barbecued meat
Meat cooked over high heat forms heterocyclic amines and polycyclic aromatic hydrocarbons.
Also known as: BBQ, charred meat, flame-cooked meat
IARC-classified factors documented in this product
- Exposure from · Source: IARC
Grilling/charring produces HCAs and PAHs — IARC Group 2A.
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