What have the studies shown regarding grilling meats and cancer?
There are some studies about grilling meats showing unfavorable outcomes with risk of cancer. Some of the best information and suggestions I have found comes directly from the American Institute for Cancer Research web site which you can view below or at www.aicr.org. It is clear that grilling animal products (both red and white meat) causes potent carcinogens called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) to arise within food. These substances have been shown in laboratory experiments to trigger the cancer process. The AICR report concluded that there is limited, but suggestive evidence that these substances factor in human cancer, providing one more reason to limit consumption of red and processed meat, however it is cooked. Grilling vegetables and fruit produces no HCAs or PAHs, and thus poses no potential cancer risks. Diets high in plant foods are associated with reduced risk of several cancers. Smart Precautions Reduce Grilling Risks If you do choos
