USC Health Now

Q. I’ve heard eating charred meats may cause cancer. Is this true?

A. According to Mariana C. Stern, Ph.D., assistant professor in the Department of Preventive Medicine at the Keck School of Medicine, experimental studies indicate that when meats—beef, pork, and poultry—are cooked at high temperature for long periods of time, and/or charred over flames, specific carcinogens can accumulate in the meat. Experimental studies have also shown that these carcinogens can induce tumors in rodents. “Therefore, yes, charred and well-done meats ‘may’ cause cancer,” she says. However, Stern points out that the epidemiological data is not conclusive. Many studies find that diets high in well-done meats (mostly red meat) increases risk of colorectal cancer, and a few other cancers. But not all studies support this finding unequivocally. “Part of the problem is that not enough studies have looked at this issue in detail and the definitions of cooking methods are not consistent across studies, making it hard to compare and draw conclusions,” says Stern. “Overall, there is no conclusive evidence that meats cooked at high temperature or charred will cause cancer, but there is enough evidence to suggest that it might and that it can do it in animals. More studies are needed to understand which carcinogens and cooking practices are most harmful.”