Barbecue Safely, Keep Health Risks at Bay

Posted on May 25, 2009 in Consumer Goods, Health & Medicine

Memorial Day weekend ushers in the start of the season of backyard barbecues. But before the scent of hamburgers wafts up to your patio, make sure you master the basics of safe grilling.

Several studies have linked cancer and high consumption of grilled and well-done meats, including one that upped the breast cancer risk by 47 percent in postmenopausal women. Fat drippings create smoke that is filled with carcinogenic polycyclic aromatic hydrocarbons, or PAHs. The harmful smoke transfers PAHs onto the surface of the meat while it cooks on the grill. Tumor-causing heterocyclic amines, or HCAs, also result from chicken, fish and meat being grilled at high temperatures for long amounts of time.

Pre-cooking meats in the microwave reduces the amount of time meat sits on the grill, as well as virtually eliminating HCAs. Or try adding flavor: marinades provide a heat barrier so fewer HCAs are formed. A cruciferous vegetable side dish like broccoli also helps, changing the way the body metabolizes chemicals associated with grilling.

When in doubt, the best way to avoid chemical intake is to go medium or rare. Numerous studies have shown that eating charred, well-done meat on a regular basis is linked to pancreatic cancers and other health problems.