In regards to eating meat

[BrownEye]

More than 50 years ago, scientists painted the skin of mice with extracts from heated animal muscle and found that the extracts were carcinogenic, but the research went no further.
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Of the list of toxic substances known to be produced during cooking, the most important may well be the AIAs. Also referred to as heterocyclic amines, these compounds are potent mutagens produced at normal cooking temperatures in beef, chicken, pork, and fish when fried, broiled, or grilled over an open flame. The pan residues that remain after frying also have high mutagenic activity, indicating that meat gravies can be a source of exposure. Our research suggests that smoke from cooking muscle meats is mutagenic as well, but any such air exposure is likely to be far less than that from eating the cooked food. Other foods, such as cheese, tofu, and meats derived from organs other than animal muscle, have very low or undetectable levels of AIA mutagens after they are cooked.

https://www.llnl.gov/str/FoodSection1.html