Editing Carcinogen (section)

=== Meats cooked at high temperatures ===
{{See also|Cooking#Carcinogens|Raw foodism}}
Cooking food at high temperatures, for example [[grilling]] or [[barbecuing]] meats, may also lead to the formation of minute quantities of many potent carcinogens that are comparable to those found in cigarette smoke (i.e., [[benzo(a)pyrene|benzo[''a'']pyrene]]).<ref name="pmid9827527">{{cite journal | vauthors = Zheng W, Gustafson DR, Sinha R, Cerhan JR, Moore D, Hong CP, Anderson KE, Kushi LH, Sellers TA, Folsom AR | title = Well-done meat intake and the risk of breast cancer | journal = Journal of the National Cancer Institute | volume = 90 | issue = 22 | pages = 1724–1729 | date = November 1998 | pmid = 9827527 | doi = 10.1093/jnci/90.22.1724 | doi-access = free }}</ref> [[Charring]] of food looks like [[coking]] and tobacco [[pyrolysis]], and produces carcinogens. There are several carcinogenic pyrolysis products, such as polynuclear aromatic hydrocarbons, which are converted by human [[enzyme]]s into [[epoxide]]s, which attach permanently to DNA. Pre-cooking meats in a [[microwave oven]] for 2–3 minutes before grilling shortens the time on the hot pan, and removes heterocyclic amine (HCA) precursors, which can help minimize the formation of these carcinogens.<ref>{{cite web|url=http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines |title=National Cancer Institute, 2004 analysis and recommendations |publisher=Cancer.gov |date=2004-09-15 |access-date=2010-09-22}}</ref>