Smoky meats from the grill may be tender and tasty, but they probably also increase your risk of cancer. That's because the muscle meats contain compounds called Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
According to the National Cancer Institute, when meats like beef, poultry, or fish are cooked over a hot open flame or pan fried at high temperatures, the fat and juices they release into the fire spark flames with the dangerous chemicals inside that then cook into the meat we eat.
They're not positive these cause cancer, but in lab tests, they change DNA in ways that might increase cancer risk.