Nitrates, often used in the curing process, cause cancer in laboratory animals and are suspected of causing cancer in people. In the process of smoking foods, the foods absorb large amounts of tar that arise from incomplete combustion of wood or charcoal fire. These tars have been found to contain numerous carcinogens. The rising smoke then carries this carcinogenic substance back up and deposits it onto the meat. However, little evidence suggests that Americans are at risk from excessive consumption of charcoal-broiled food.
Much research still is needed to determine the links between charcoal-broiled foods and cancer.
In the meantime, it makes sense to consume these foods in moderation. High-temperature frying or broiling, for example frying bacon, may convert some of the meat proteins into products that damage the genetic material of the body's cells. Tips to eat moderate amounts. To reduce cancer risk and still enjoy a cookout, cover the grill with foil and punch holes between the grids to let the fat drip out. The foil protects food from smoke and fire.