Yes, in addition to HCAs, another group of carcinogens known as polycyclic aromatic hydrocarbons (PAHs) can also form during the cooking of meats at high temperatures. PAHs are produced when fat and juices from meat grilled directly over an open flame drip onto the fire, causing flames and smoke. The smoke contains PAHs which can adhere to the surface of the meat. Like HCAs, PAHs are also mutagenic and have been linked to various cancers.
