**9.1.7 Food processing**

We found that fried and grilled food is a risk factor for CRC and CRP. Cooking of the food at high temperatures and usage of grill induces formation of heterocyclic amines in the meat, which own mutagenic and pro-carcinogenic activity (Sigimura et al., 2004; De Meester & Gerber, 1995). Biochemical interactions between proteins, carbohydrates and fats during food processing are also of great importance for the formation of carcinogenic compounds.

### **9.2 Nonalimentary risk factors for colorectal polyps and cancer**
