 Studies examining the amount of PhIP in cooked meats have shown that high levels of exposure are possible.Doneness levels of meat (rare, medium, well-done, and very well-done) are factors in the development of PhIP.Methods to reduce formation of PhIP in meats include decreasing the temperature at which the meat is cooked, decreasing the length of cooking time, pre-heating meat in the microwave oven (which reduces creatine), and marinating the meat.