Readers like you keep news free for everyone.
More than 5,000 readers have already pitched in to keep free access to The Journal.
For the price of one cup of coffee each week you can help keep paywalls away.
Readers like you keep news free for everyone.
More than 5,000 readers have already pitched in to keep free access to The Journal.
For the price of one cup of coffee each week you can help keep paywalls away.
WITH ALL THE lovely sunshine this weekend, many of you are probably planning on dusting off the barbecue and grilling yourselves up a delicious summer feast.
We definitely don’t want to spoil that for you but before before taking that first juicy bite there are a few things to know about barbecuing safely.
All that sizzling and flipping on the gas or charcoal grill may also be cooking up cancer-causing chemicals, experts at a cancer institute in the US have warned this week.
These chemicals have been linked to breast, stomach, prostate, and colon cancer, but the Dana-Farber Institute said that there’s no need to abandon the barbecue completely, it’s just a matter of “planning ahead and making wise choices”.
There are two risk factors to keep in mind. First, research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs). These chemicals have been linked to a number of cancers.
“What happens is that the high temperature can change the shape of the protein structure in the meat so it becomes irritating in the body and is considered a carcinogenic chemical,” explained nutritionist Stacey Kennedy.
Another cancer-causing agent, called polycyclic aromatic hydrocarbons (PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source. As the smoke rises it can stick to the surface of the meat.
“That’s where the main cancer causing compound occurs in grilling,” said Kennedy. “So you want to reduce the exposure to that smoke.”
To help avoid these dangerous chemicals, here are some tips for a safe barbecue:
Prep the Meat
Limit time – limit exposure
Grilling techniques
Plan ahead and choose wisely
Some good news for veggies – charred vegretables are safe to eat as they are not affected the same way as the meat protein.
Kennedy told people not to panic explaining that if you’re following the proper safety tips, “the risk of getting cancer from grilling food is very low”.
Hopefully we didn’t give you too much of a scare. Bon appetit!
To embed this post, copy the code below on your site
COMMENTS (77)