Can eating burnt food cause cancer?

While there is some evidence to suggest that eating burnt food may increase the risk of developing certain types of cancer, the research in this area is limited and inconclusive. Burnt food contains compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been shown to be mutagenic and carcinogenic in animal studies. However, the amount of HCAs and PAHs in burnt food varies depending on the type of food, the cooking method, and the degree of burning.

In 2018, the International Agency for Research on Cancer (IARC) classified HCAs and PAHs as "probably carcinogenic to humans" based on sufficient evidence in animal studies and limited evidence in humans. However, it is important to note that these studies involved high levels of exposure to HCAs and PAHs, and it is unclear whether the same risks apply to the lower levels of these compounds found in burnt food.

Overall, the current evidence suggests that eating burnt food occasionally is unlikely to pose a significant health risk. However, it is recommended to minimize the consumption of burnt food as a precautionary measure, especially for foods that are cooked at high temperatures for a long time. Additionally, it is important to follow safe cooking practices, such as cooking food at appropriate temperatures and avoiding charring or burning.