Does barbequing cause cancer? The answer is maybe. Grilled meat does have carcinogens, but we don't really know enough about this to know if you can actually get cancer soley from eating barbequed meat. If you light your dinner on fire every evening, you are putting yourself at some risk. However, eating a hamburger off the grill occasionally should be okay, if you know what to do.

The two chemicals that are produced from barbequing are polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). PAHs, we know, famously caused scrotal cancer in chimney sweeps. They are the product of smoke combustion. If you burn a piece of bread and eat it, you're consuming PAHs too. You can avoid PAHs by scraping burnt parts off your meat.

HCAs, however, are in the meat, and you can't really avoid them. HCAs are the product of prolonged cooking in high heat, and develop when the very high temperatures break down the amino acid creatinine. You are just as likely to create them in your oven or on your stove.

The highest risk comes from barbequing over open flame at high heat. To decrease your risk, Pre-cook meats in the microwave first and put on the grill for the last few minutes. Be sure to cut off the blackened bits of meat and don't leave the meat on the grill forever.

Scientists have found a much bigger link between grilled meats and cancer in rats than in human. Grilling is popular because it does not add extra calories, like frying does. However, it should be done with caution not to overcook.

Learn more about this author, Valerie Ashton.
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