Burnt foods, especially meats, may cause an increased risk of cancer. Higher peak temperatures may even increase risks in foods that don’t burn. To minimize risk avoid burning or charring foods, cook for longer times at lower heat and cut foods into smaller pieces prior to cooking. Continue to avoid heating foots in plastic containers, even if they are “microwave safe” as this may produce dioxanes, potential carcinogens, that can leach into the food.

IN THE NEWS:
A Dutch study finds that foods containing acrylamides, chemicals produced when foods are fried, grilled or roasted, may significantly increase the risk of developing cancer, especially in women. Those women who ate 40 micrograms of acrylamide a day, or the approximate equivalent of half a package of cookies or a single serving of French fries or potato chips, were twice as likely to get ovarian or womb cancer. Researchers say more study is needed to confirm the potential link, however.