While some people love the crispy charred bits on grilled meat, charred food isn't great for your health. Two potentially cancer-causing chemicals — heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) — are formed when meat is cooked at high temperatures, particularly over an open flame. HCAs are created by a chemical reaction. PAHs occur when drippings land on the hot coals, causing flames to leap back up toward the meat, coating it with PAHs (they're also found in charred bits).