Burnt food produces some harmful substances such as polycyclic amines, which may cause some damage to the organism after long-term consumption and are generally not recommended for further consumption.
Nutrients such as proteins or fats in food can produce harmful chemicals (e.g. polycyclic amines, polycyclic aromatic hydrocarbons) when burnt; short-term consumption of burnt food may cause metabolic damage to the liver and kidneys, and long-term consumption may even increase the risk of cancer (e.g. pancreatic cancer).
Therefore, we should avoid eating burnt food in our daily diet, and pay attention to more turning when cooking, so that the contact time between meat and high temperature will become less, and the heat will be more evenly distributed, which will reduce the probability of burnt food and also reduce the generation of carcinogens; in addition, if nausea, vomiting, or abdominal pain and other adverse reactions occur after eating burnt food, it is recommended that we seek medical attention to avoid delays in medical treatment.