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The most surprising carcinogenic is charred meat. The act of grilling or pan frying meat releases the same carcinogenic compounds found in cigarette smoke and car exhaust. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when meat, including chicken, pork, fish, and beef is cooked using a high-temperature methods, such as pan frying or grilling. [1][1][1][1]Studies have shown that HCAs abd PAHs can cause cancer in animals.[2][2][2][2] The American Cancer Society suggests cutting off meat that has been charred before eating it.[3][3][3][3] Others suggest not ordering meat well-done or cooking over lower heat to avoid charring.On a bright note, Donald Trump eats his steak well done with ketchup.[4][4][4][4]Donald Trump Puts Ketchup on His Well-Done SteakFootnotes[1] http://Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame[1] http://Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame[1] http://Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame[1] http://Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame[2] Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.[2] Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.[2] Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.[2] Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.[3] Is it Healthy to Eat the Charred Part of Meat?[3] Is it Healthy to Eat the Charred Part of Meat?[3] Is it Healthy to Eat the Charred Part of Meat?[3] Is it Healthy to Eat the Charred Part of Meat?[4] Of Course Donald Trump Puts Ketchup on His Steak[4] Of Course Donald Trump Puts Ketchup on His Steak[4] Of Course Donald Trump Puts Ketchup on His Steak[4] Of Course Donald Trump Puts Ketchup on His Steak

Carcinogenic substances start forming when muscle meat is cooked at temperatures exceeding 300 degree Fahrenheit (~150 C). The longer meat is cooked, the more carcinogenic substances that are formed.See this article from the National Cancer Institute: Chemicals in Meat Cooked at High Temperatures and Cancer Risk [cancer.gov]. Here are some highlights:[HCAs and PAHs] are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.Exposure to high levels of HCAs and PAHs can cause cancer in animals; however, whether such exposure causes cancer in humans is unclear....The formation of HCAs and PAHs varies by meat type, cooking method, and “doneness” level (rare, medium, or well done). Whatever the type of meat, however, meats cooked at high temperatures, especially above 300ºF (as in grilling or pan frying), or that are cooked for a long time tend to form more HCAs. For example, well done, grilled, or barbecued chicken and steak all have high concentrations of HCAs. Cooking methods that expose meat to smoke or charring contribute to PAH formation (2)....Studies have shown that exposure to HCAs and PAHs can cause cancer in animal models (6). In many experiments, rodents fed a diet supplemented with HCAs developed tumors of the breast, colon, liver, skin, lung, prostate, and other organs (7–12). Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs (13). However, the doses of HCAs and PAHs used in these studies were very high—equivalent to thousands of times the doses that a person would consume in a normal diet....Nevertheless, numerous epidemiologic studies have used detailed questionnaires to examine participants’ meat consumption and meat cooking methods to estimate HCA and PAH exposures. Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal (14), pancreatic (15, 16), and prostate (17, 18) cancer.

Yes. When I was a nursing student, I was working as a Health Care Aide in a nursing home. I witnessed a night shift nurse and a couple of HCAs left an elderly resident on the Hoyer lift above her bed to teach her a lesson because she was deemed as combative because she refused to be transferred to bed with the lift. This poor lady was crying, yelling and screaming, kicking and trashing about inside the harness while she was dangling in the air. When I tried to interfere and to stop the abuse, I was given strict admonishing not to interfere. On a different night, during the “wet round “ the same nurse came in to the room while we were trying to change the resident’s wet brief. She told the HCA that the resident can wait and asked the staff if they wanted to go for a smoke break. I told them to go ahead and I changed the brief because the resident had a soiled brief. The very next day, I was called in to the office of Director of Care. Apparently they reported for 2 case insubordination.