From office lunch at Burger drive-ins to barbecue nights at weekends, grilled meat remains a personal favorite for most people. There is no party in town that would feel complete without the aroma of grilled meat. But can eating a lot of grilled meat cause cancer?
Does Grilling Meat Cause Cancer?
Grilling or frying at high temperatures for a long time is associated with increased risk of cancer. When cooking over high heat, especially an open flame, you are exposed to two main carcinogens,
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Heterocyclic aromatic amines (HCAs) - Polycyclic aromatic hydrocarbons (PAHs)
Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer.
HCAs are formed when amino acids and creatine (muscle proteins) react under high temperatures. When meat is exposed to heat for a longer period of time, the amount of HCAs also increases.
The PAHs are chemicals produced during the burning of fat and are capable of attaching to meat that is cooked over an open flame. You are also exposed to PAHs in smoke when grilling. There are also PAHs in cigarette smoke and air pollution, which may explain why both smoking and air pollution cause cancer (1✔ ✔Trusted Source
Grilling Meat: Is It a Cancer Risk?
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).Do all Grilled Foods Cause Cancer?
There is some evidence to suggest that individuals who consume a lot of charred or extremely well-done meat have an increased chance of developing cancer, especially breast, prostate, colon, rectum, and pancreatic cancer (2✔ ✔Trusted Source
Can eating burnt foods cause cancer?
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).
It is also well known that the smoke produced when fat drips onto burning coals contain PAHs. There is also proof that those who work with PAHs are more likely to develop bladder, skin, and lung cancer (3✔ ✔Trusted Source
What Health Effects Are Associated With PAH Exposure?
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).
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Grilling processed meat increases the risk of producing more PAHs and HCAs than regular meat.
But on the other hand, grilled vegetables do not cause cancer, since there are no carcinogens generated while doing so (1✔ ✔Trusted Source
Grilling Meat: Is It a Cancer Risk?
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).Tips to Reduce Cancer Grilling
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Reduce the grilling time by reducing the size of cut pieces - Partial pre-cooking of meat like microwaving or pan cooking before putting it on the grill can be done
- Reduce the fat dripping from meat by either cutting out the excess fat or by covering the meat with silver foil
- Consider cutting out the charred portions of meat before serving
- “Too much of anything is good for nothing”, try to employ portion control in regards to grilled meat
- Marination with herbs and spices helps in decreasing the generation of HCAs while grilling
- Replacing Gas grillers for conventional charcoal grills (4✔ ✔Trusted Source
Five Steps for Cancer-Safe GrillingGo to source
)
Outdoor barbecue parties with friends are a great way to socialize and detangle yourself from the stressful sedentary lifestyle. Though grilling increases cancer risk, one can still enjoy their grilled meat while taking some precautionary measures. Because it’s said that, “Where there is a grill, there is a way”.
References :
- Grilling Meat: Is It a Cancer Risk? – (https://www.poison.org/articles/grilling-meat-is-it-a-cancer-risk)
- Can eating burnt foods cause cancer? – (https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer)
- What Health Effects Are Associated With PAH Exposure? – (https://www.atsdr.cdc.gov/csem/polycyclic-aromatic-hydrocarbons/health_effects.html)
- Five Steps for Cancer-Safe Grilling – (https://www.aicr.org/news/five-steps-for-cancer-safe-grilling/)
Source: Medindia
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