Charcoal-broiledmeats may be a source ofcarcinogens. When meats are cooked at high temperatures, such as when they are grilled or broiled over charcoal, they can create compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).These compounds have been linked to an increased risk ofcancer, particularly in the colon, pancreas, andprostate. To reduce the risk of consumingHCAsand PAHs, it is recommended to cook meats at lower temperatures for longer periods of time or to marinate them in acidic solutions before cooking. Additionally, using gas or electric grills instead of charcoal can also help reduce the formation of these compounds. It is important to note that while charcoal-broiled meats may be a potential source of carcinogens, there are many other factors that contribute to cancer risk, including genetics, lifestyle factors, and exposure to environmental toxins. Maintaining a balanced diet and overall healthy lifestyle is key to reducing cancer risk.To know more aboutCharcoal-broiled.brainly.com/question/22220547#SPJ11...

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