*Study: Cooked meat contains carcinogens in significant quantities, review?

The cooked meat carcinogen 2-amino-1-methyl-6-phe... [Cancer Res. 2007] - PubMed - NCBI
The Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine Activates the Extracellular Signal

It isn't an epidemiological study so don't be so quick to dismiss it. Reading some of it, their conclusion seems pretty reasonable. They claim that cooking meat leads to creation of carcinogens, which when ingested enter blood plasma and lead to physiological changes at the cellular level. However I can't really find what cooking methods they have determined leads to significant levels of carcinogens, nor if meat quality matters. Additionally the overall increase in risk, of cancer, isn't mentioned.

Is there anyone with more experience in biological sciences, or who has heard of this study, who could provide a review of the paper? I haven't been able to find a review from googling it.