When grilling meat, chicken or fish, there are chemical reactions that can result in carcinogenic particles. These particles are subsequently inhaled or eaten.

When the flames from the burning charcoal cook the meat, the fat naturally drips down onto the charcoal. The rendered fat and the charcoal form a compound called polycyclic aromatic hydrocarbons or PAHs. These hydrocarbons rise up with the smoke and are charbroiled into the meat.

The second compound, heterocyclic amines or HCAs, are found inside the meat. They form in reaction to the intense heat used in charcoal grilling. Heterocyclic amines, however, can result from pan-frying or oven broiling as well as grilling.

Because charcoal contains coal dust, starch, limestone, and other chemical compounds, when they burn they release pollutants. Those hanging around the charcoal grill then inhale these pollutants. It is possible that these particles could be carcinogenic.

So, does grilling meat on charcoal grills cause cancer?

There are no definitive studies linking the specifically charcoaled grilled red meat, fish, or poultry with specific cancers. According to the National Institute of Cancer, at www.cancer.gov, there is no measure of how much HCAs would need to be consumed to increase the risk of cancer, and there are no guidelines concerning consumption of foods with HCAs.

What of vegetables or fruits cooked on the grill? Without the fat, can it be assumed there would be no polycyclic aromatic hydrocarbons to ride the smoke on up to the grilled goodies? And since heterocyclic amines are found to form inside the meat, they would be absent as well.

The charcoal grill then, aside from spewing airborne pollutants, ceases to be an instrument of disease.

The culprits appear to lie in fatty meats and fowl and high temperatures. The fat drippings and burning coals create PAHs and the HCAs are formed within the food itself as a result of the high temperatures.

Since there are no hard numbers on exactly how many PAHs and HCAs are required to cause cancer, it would seem prudent to grill in moderation, and fry infrequently.
As with any dietary tale, the life lesson is more fruits and vegetables and less meats.

Learn more about this author, Shelly Mcrae.
Click here to send author comments or questions.

---

Add your voice

Know something about How charcoal grills can lead to cancer?
We want to hear your view. Write now!