It may give you pause for thought before you burn your sausages to a crisp on the barbeque.
Scientists have found that the carcinogenic risk of eating well-cooked meat may be more than twice than previously thought. It was known that frying or grilling food can cause carcinogenic food 'mutagens' on the surface.
But previous research has relied on using mice as models, basing the expected effect on humans on the effects on the rodents.
Scientists at the Norwegian Institute of Public Health found that humans have certain enzymes called sulfotransferases (sult) in many part of their bodies. However, mice only have them in their livers.
Source - Daily Mail