There are a couple of concerns amongst scientists about grilling or broiling of meats to the point where the edges are charred black. The short answer is that we don’t know if this is harmful.
The first worry has to do with fat dripping onto hot charcoal. It appears to cause the formation of PAHs (polycyclic aromatic hydrocarbons) – basically soot. A lot of these substances have been shown to be associated with cancer, but grilling has not been proven to be a problem.
The other issue is when you pan sear or broil meats. Heterocyclic Amines (or HAs) can form. We know less about this but there is still concern.
The fact is, you probably don’t have to worry. Eating red meats is something that I do but I don’t grill it or broil it every time. I also make stews and such. By eating a healthy diet, the occasional little bit of char probably won’t be an issue for most people. Read More "The Health of It All..." Articles