It is reasonable to assume from the mass of studies (like the one above showing that the more one cooks the more likely one is to get cancer) that the less one cooks, the less likely one is to get cancer. After all, the various heat-created toxins that cooking produces have all been shown to be carcinogenic in effect, so smaller amounts of heat-created toxins(via lesser forms of cooking like boiling etc.) would still increase the chances of cancer, albeit to a lesser extent.