Table 3.

The different cooking methods and the influence on the production of potential carcinogens.

Cooking Method	Definition	Temperature	Effect
Stewed	cooked by boiling or simmering in the liquid contained in an enclosed vessel	Around 100 °C	Generate much lower levels of HCAs or PAHs
Boiled	cooked in boiling liquid
Steamed	cooked by steam, in pressure cooker or cooked suspended above boiling water
Barbecued	cooked on grill bars over burning charcoal, wood or gas	200 °C or more	The exposition to a hot surface or to direct flame causes amino acids and creatine to react to form a variety of HCAs
Grilled	cooked rapidly without moisture, on grill bars under or over intense direct heat
Fried	cooked in heated fat, usually over a direct source of heat

HCAs: heterocyclic amines; PAHs: polycyclic aromatic hydrocarbons. Table compiled using data from the EPIC study [56].