India, June 10 -- Dr Cyriac Abby Philips, MD (internal medicine), DM (hepatology and transplant medicine) and popularly known as The Liver Doc on social media, took to Instagram on June 10 to explain the healthy way to cook meat to reduce the risk of cancer and fatty liver.

According to Dr Philips, heterocyclic amines (HCAs) are a family of nitrogen-containing compounds produced when the creatine/creatinine in meat muscle reacts with free amino acids and sugars in the Maillard "browning" reaction once surface temperatures exceed roughly 150 degrees Celsius. These HCAs are carcinogenic, meaning they can increase the risk of the development of various cancers.

So, what could be the correct way to cook meat so that you can reduce the risk ...