I came across this article, and believe it or not is up to you! But there are so little research done, as to what is the minimum qty that one needs to consume for it to be considered carcinogenic, what is the half life of the carcinogen? (if there's any) etc. But knowing more is better than knowing less... so here it goes...
extracted from Testosterone Nation July 09 2008When you cook meat, fat drips off and hits the coals. The hot coals form a carcinogen known as benzopyrene, which floats up in smoke and embeds itself in your burger. Likewise, when the hot grill comes into contact with the meat, other carcinogens known as heterocyclic amines are formed.
To make things worse, if your host is grilling hot dogs or some other preserved meat, they're soaked in nitrates. Once nitrates are eaten, they combine with amines in the mouth and gut to form nitrosamines, which are yet another class of carcinogen.
Put them all together and you've got...well, bad news. Granted, the odds of developing esophageal or gut cancer from just a few servings of burnt meat are very low, but why take a chance, especially since it's summer and you'll no doubt be eating more charred meat than a hungry Neanderthal?
Soooo, when you know some charred meat is on the way, eat something high in Vitamin C before so much as touching your lips to a burger. Foods that are high in Vitamin C that might reasonably go with a barbecued food include red peppers and broccoli.
Barring that, pop a Vitamin C tab before you chow down.