Karol Bagh oncologist advises limiting charred meat and heavily burnt food

A slice of toast scorched during a rushed morning is not, by itself, a reason to panic. But Dr Tanvi Singh, a medical oncologist at MOC Cancer Care in Karol Bagh, says regularly eating heavily burnt or charred food is best avoided.

She said scraping off a small burnt patch from toast occasionally is unlikely to cause harm. The concern rises with frequent exposure: burnt starchy foods can form acrylamide, while meat cooked at very high temperatures can produce heterocyclic amines (HCAs). When fat from grilling meat drips into a fire, smoke can deposit polycyclic aromatic hydrocarbons (PAHs) on the food.

“Consumption of burnt meat can be related to an increased risk of developing colorectal, pancreatic, and prostate cancers,” Singh said, adding that the risk depends on both the type of food and how often it is eaten.

Vegetables do not form HCAs, she said, though excessive smoke can still leave PAHs on them. For home cooks, the practical takeaway is to avoid turning regular grilling, roasting or frying into a charred finish—particularly for meat—and cut away burnt sections rather than eating them.