The process of charring meat produces carcinogens – chemical substances that increase cancer risk. This happens when animal proteins, especially red or processed meats, are grilled at high temperatures. The two main substances are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs form when amino acids, glucose, and creatine react in the presence of fat or cooking oil at high temperatures. PAHs are formed when meats are smoked; when the fat or juices from the meat drip and burn on the grill, causing flames and smoke. Although these cancer-causing compounds will still form, there are a few ways by which they can be reduced, including:
- Using a gas grill to control the temperature
- Avoiding direct exposure of meat to an open flame
- Cook at a lower temperature for longer
- Continuously turning the meat over
- Removing the charred portion of meat before eating
- Lining the grill with foil perforated with holes
- Spraying the grill with water to control fatty flare-ups