3. Avoid cooking at high temperatures.
** Note: Shallow depth of field
If you grill or pan-fry meat at high temperatures, chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form on the meat. These chemicals can cause changes in your DNA and have been linked to cancer.
4. Avoid deep frying.
Deep frying also causes carcinogens to form on your food. For example, French fries and potato chips have acrylamide, which has been linked to cancer.