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Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat. At moderate temperatures (below 200 °C), a high content of proteins and creatine is necessary for generating, by Maillard reaction, the HCAs that are responsible for mutagenic activity. For this reason, the browner the external crust of fried meat, the more potent the mutagenic activity. The presence of fat or oil has two opposite effects: it can facilitate heat transfer and thus increase the generation of mutagens or it may act as a dilutant for the mutagenic compounds. Deep-frying of meat in vegetable oils for long times (approximately 10 min) gives rise to a significant quantity of mutagens; olive oil yields slightly more mutagens than sunflower oil does, probably because the smoking temperature for olive oil is higher (180 °C versus 170 °C). Very long frying times (20–30 min) significantly increase the mutagenic activity in meat fried in sunflower oil, probably due to the degradation of PUFA. Thus, a general recommendation for reducing the presence of mutagens in fried meat would be to cook during short times and at moderate temperatures (below 170 °C).