From the article "Taken together, our experiments suggest a possible novel mechanism that has the potential to help explain connections between high-temperature cooking (particularly of meats) and human cancers and metabolic diseases" but there was no assay of tumorigenesis in the subject mice themselves.

Indeed, the mice weren't actually fed cooked food, instead: "we employed high concentrations to observe maximal responses in a short span ...2′-Deoxyuridine, the most abundant form of DNA damage caused by the cooking processes, was fed to mice (2 mg dU in 200 μL of PBS buffer daily) for a week through oral gavage" and the only tissue of the mice examined were the intestines, which are sloughed and replaced quite rapidly. I mean, the study didn't observe cancer IN MICE let alone people, if the mice had been fed cooked foods, which they weren't.