Oncologists needed to discuss risks of charring food Oncologists needed to discuss risks of charring food. I have specific questions on this topic for written responses by 1/28, 10 am ET. Must be an oncologist who can respond to specific questions in writing by the deadline.

In my Mohs surgery practice, patients ask what habits may lower long term cancer risk. I am not an oncologist, but the charring issue is clear. High heat and flame create polycyclic aromatic hydrocarbons on the black crust. I found a study that tested grilled meats and reported total PAHs of 7.18 ug/kg in grilled beef, 11.09 ug/kg in kebab, and 7.68 ug/kg in grilled chicken. Benzo[a]pyrene was highest in kebab at 1.25 +- 0.26 ug/kg. Keep the color golden, not black. Cook with indirect heat, flip often, and trim off any char. Pre cook briefly, then finish on the grill to cut time over flame. Pair meat with vegetables. If you need written, case specific answers by a deadline, your treating medical oncologist should provide them.