 PhIP formation increases with the temperature and duration of cooking and also depends on the method of cooking and the variety of meat being cooked.The U.S. Department of Health and Human Services National Toxicology Program has declared PhIP as "reasonably anticipated to be a human carcinogen".International Agency for Research on Cancer (IARC), part of World Health Organization, has classified PhIP as IARC Group 2B carcinogen (i.e., possibly carcinogenic to humans).