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Grilling out. What backyard activity could be more wholesome and pleasurable? That is until you get the news. Eating meat cooked on outdoor grills may lead to cancer. It almost sounds like an urban myth, doesn't it? Before you completely dismiss the idea, however, you should consider the facts.

There are at least two chemicals that are produced when meat is cooked on a grill that are known to cause cancer in animals. While this correlation has not been shown in humans, one study of a culture where grilling is a big portion of the diet, showed a high incidence of stomach cancer.

One of the troublesome chemicals is polycyclic aromatic hydrocarbon (PAH), which forms from burning fat and smoke. It is found on charred parts of food and is delivered to the meat in smoke created by dripping fat and juices. The other carcinogen is heterocyclic aromatic amine (HAA). This chemical forms when the muscle is subjected to very high temperatures causing the breakdown of a particular amino acid in the meat. This reaction could also take place by burning the meat while cooking indoors, but charcoal grills are blamed for creating conditions for the formation of both these chemicals due to the lack of control on the heat. Gas grills are not better, just somewhat more easily adjusted.

Should you discontinue all use of your grill? It's your choice. If you do continue to grill out, though, there are measures you can take to limit the production and ingestion of these carcinogenic chemicals.

1) Don't eat the blackened or charred parts of the meat.
2) Use a drip pan or foil to prevent juices that cause smoke.
3) Cook meat slowly over low heat.
4) Don't let the flames touch the meat.
5) Turn the meat with tongs instead of a fork to prevent the release of smoke causing juices.
6) Use low-fat cuts of meat.
7) Consider grilling skewered vegetables and fruits instead of meat. They do not produce carcinogens even when charred.

Sometimes the amount of information about our health and habits is a little overwhelming. What simple pleasure will next be fingered for doing us harm? If we try to stay informed and be open to change, we can best apply new information toward a long, healthy life for ourselves and those we love.

Learn more about this author, Emily Cathcart.
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