In the 13 - to 14 - year - old age category, Lauren Hodge won for examining different marinades» effects on the production of carcinogenic compounds in grilled chicken. (scientificamerican.com)
Supposedly, it forms carcinogenic compounds called heterocyclic amines (HCAs) and also components called polycyclic aromatic hydrocarbons (PAHs). (thehealthyhomeeconomist.com)
Don't toast to the point of dark browning, however, as this can cause carcinogenic compounds called acrylamides to be formed. (vegkitchen.com)