(1) Background: Thermal treatment of high-
protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g.,
polycyclic aromatic hydrocarbons and heterocyclic aromatic
amines. Frequent consumption of processed meat was classified by the International Agency for Research on
Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of
cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain
neoplasms indicates a positive relationship between diet and the incidences of many
cancers, especially
colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in
antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a
cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital
element of
cancer prevention programs.