Which type of foods should be avoided to reduce the risk of cancer formed from cooking methods?

The focus on avoiding foods that are cooked at high temperatures for prolonged periods arises from the understanding that certain cooking methods can lead to the formation of harmful compounds associated with an increased cancer risk. When foods, particularly meats, are subjected to high temperatures for extended durations, they can develop substances known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), both of which have been linked to cancer development.

High-heat cooking methods, such as grilling, frying, or broiling, often involve the Maillard reaction, which while responsible for creating desirable flavors and a browned appearance, can also produce these potentially carcinogenic compounds. The risk escalates further if foods are charred or overcooked, leading to significant concern especially for meats.

While fried foods can be included in this category due to the high temperatures involved, the broader definition of cooking at high temperatures for a long time encompasses various cooking methods and challenges. This comprehensive view reflects why it's critical to monitor cooking temperatures and times to mitigate health risks. In contrast, raw foods and boiled meats typically do not present the same concerns regarding the formation of harmful compounds when prepared correctly.