050418 The Claim: Grilled Meat Causes CancerApril 18, 2005The news is grim for backyard chefs everywhere. For years, studies have suggested that chemicals in grilled meat may be linked to cancer. Now, just in time for barbecue season, the Department of Health and Human Services has added heterocyclic amines - the compounds formed in red meat, poultry and fish during the grilling - to its list of carcinogens. At least one other group of chemicals, polycyclic aromatic hydrocarbons, which can also collect on meat cooked over hot coals, has been on the agency's list since 1981. Much of the concern stems from epidemiological studies. In 1999, for example, researchers at the National Cancer Institute conducted a large study of colorectal cancer and found that the odds of developing the disease were tightly linked to consumption of red meat, particularly when grilled or well done. Population studies in Europe, Asia and South America have had similar findings. But there is a silver lining. The chemicals are primarily found in meat cooked at high temperatures or exposed to flare-ups, so experts recommend preheating the food in a microwave, reducing the time it spends on the grill. Covering the grate with punctured foil and avoiding charred food also help. Marinating has been shown to have a strong protective effect, probably because the liquid prevents burning: the more moisture the better. THE BOTTOM LINE Chemicals in grilled meat have been shown to increase the risk of cancer.
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