Cooking certain foods excessively can result in the formation of harmful substances, possibly increasing the risk of cancer. Let's have a look at some examples.

Cooking potatoes at high temperatures, such as frying or baking, can produce acrylamide, a compound linked to cancer.

Over-roasting nuts can lead to the production of acrylamide and other harmful compounds.

Overcooking grains like rice can produce acrylamide.

Overcooking vegetables can destroy beneficial nutrients and potentially lead to the formation of harmful compounds.

Over-roasting coffee beans can lead to higher levels of acrylamide.

Toasting bread to a very dark color can produce acrylamide.

Excessive grilling or frying fish can create harmful substances like PAHs, which are potentially carcinogenic.

Overcooking or charring red and processed meats can produce HCAs and PAHs, which are linked to increased cancer risk.