10: BBQ Pork
When barbecuing meats, certain chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons are released. This is a common occurrence whenever meat is cooked at more than 300 degrees Fahrenheit (149 Celsius). The problem with these compounds is that they can alter an individuals DNA during consumption, therefore mutating it. If it happens enough, the mutated dna can multiply and cause a cancer to form.