First of all, when barbecuing, the fat and sugar in the meat will undergo thermal polymerization at high temperature, resulting in a class of carcinogens called heterocyclic amines. These carcinogens can damage DNA, and long-term intake may lead to cancer.
Secondly, the smoke generated during barbecue also contains carcinogens. For example, benzopyrene is a strong carcinogen that can cause lung cancer and other cancers.
In addition, if food is burnt or baked, it will also produce carcinogens. For example, the content of benzopyrene in roasted meat will increase significantly.
However, these risks can be reduced if you use the home oven correctly. Because domestic ovens usually do not let food directly contact with high-temperature flames, thus reducing the generation of carcinogens. In addition, by controlling the temperature and baking time of the oven, food can be heated evenly to avoid local overheating and scorching.
In a word, there may be potential health risks in barbecuing yourself, but these risks can be reduced by using the home oven correctly and paying attention to baking skills.