English: "Prior studies have identified small-molecule metabolites (e.g., HCA and PAH) produced at trace levels during cooking that can alkylate human DNA after bioactivation. Our hypothesis describes a potentially more direct and previously undescribed route, whereby consumption of heat- and air-damaged DNA in foods results in direct incorporation of the damaged components into the DNA of mammalian tissue. Critical steps of this process are (i) heat-induced damage to food DNA; (ii) consumption and digestion of food DNA into 2′-deoxynucleotides; (iii) uptake of damaged 2′-deoxynucleosides into cells and activation via the salvage pathway; and (iv) polymerase incorporation into cellular DNA. This has the potential to lead to serious DNA lesions including mutations, abasic sites, and double-strand breaks."