Grilling Meat Appears to Be Associated with an Avoidable Exposure

Grilling meat appears to be associated with an avoidable exposure to carcinogens that form when

A) the growth hormones used by the livestock industry react at high temperature with meat proteins.
B) the antibiotics routinely used by the livestock industry degrade at high temperature.
C) certain amino acids and fats react at high temperature to form HCAs and PAHs.
D) combustion products from the charcoal, natural gas, or propane mutate the DNA in the cooked food.