Burnt food contains one particular molecule that is harmful to the body, namely acrylamide. These molecules usually appear in foods cooked at high temperatures. Acrylamide can form in carbohydrate-rich foods and foods that are heated above 120 degrees Celsius. The effect of consuming burnt food can actually change the DNA in the body when these substances are digested by certain enzymes. This process is called bioactivation. Changes to DNA in cells can lead to the emergence of mutations that cause cancer. Burnt meat due to roasting or frying for too long will produce substances called heterocyclic amines (HCAs) and polycyclic hydrocarbons (PAHs). Both of these chemicals are carcinogens that can trigger cancer.
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