Carcinogenic compounds formed in foods under the influence of heat treatment

The article considers the connections that are formed as a result of thermal processing of foods, carcinogenic character. Presented and discussed a list of factors that contribute to the accumulation of carcinogenic compounds in different food groups. We consider methods to reduce or reduce carcinogenic substances in food products and dishes: substitution, “previous stage”, combined methods. The presented methods are safe to humans and the environment, besides their application in practice will help to reduce the amount of cancer.