The Inertia Contributing Writer
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Sorry, but grilled meat is carcinogenic. Luckily, you can find ways to minimize the risk. Photo: Chun Kit To

Sorry, but grilled meat is carcinogenic. Luckily, you can find ways to minimize the risk. Photo: Chun Kit To


The Inertia

What could be more delicious on a summer evening than steak or chicken cooked on the grill? Prepare yourself for this bubble-bursting fact: meat cooked over an open flame (or over high heat in other ways including pan frying or smoking) contains carcinogens, according to the National Cancer Institute.

The chemicals in question, called heterocyclic amines and polycyclic aromatic hydrocarbons, also appear in car exhaust and cigarette smoke. Heat interacts with amino acids, protein and sugar in meat, causing the formation of the cancer-causing substances, found on any animal flesh — beef, pork, fish or chicken. The more well-done or charred, the more carcinogens.

Says the U.S. government, “Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal, pancreatic, and prostate cancer.”

When possible, limit the amount of time meat is exposed to open flame or hot metal. It might sound impossible, since that’s kind of the point, but here are a few ways: cook meat on wood planks, microwave it before grilling or pan frying, don’t use drippings to make gravy, eat meat rare or medium rare, and — sincerest apologies — cut away any deliciously charred bits.

Luckily fruit and veggies aren’t subject to the same chemistry, so char those ears of corn, bell peppers and pineapple slices to your heart’s content. There’s also some evidence that using marinades cuts down on carcinogens in a big way, though researchers aren’t exactly sure why. It may be the moisture that prevents the carcinogens from sticking to the meat. Or it may be ingredients like rosemary, garlic and onion. So find a marinade that’s low in sugar (not some store-bought goop), preferably with some of those ingredients, and slather it on.

 
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