The smell of meat on the grill outdoors may make you hungry, but grilled foods may contain substances that can be harmful to your health. The types of foods and methods of grilling may vary in the degree of health risk you incur. Understanding your health risks can enable you to heed caution and take preventive measures. Consult your doctor about your health and risks of consuming foods prepared from outdoor grilling.
Heterocyclic Amines
Heterocyclic amines are carcinogenic substances. When grilled at high temperatures, substances in red meat, poultry and seafood convert to heterocyclic amines, compounds that damage your DNA and initiate development of cancer, particularly the stomach and colon. You can reduce your risk of heteroclyclic amines by cooking foods at lower temperatures or raising the grilling surface farther from the heat source. This will help you to lower the amounts of char, a black substance with a high concentration of carcinogens. Marinating meat and flipping it every minute can reduce the formation of heterocyclic amines. Research by scientists at Kansas State University in Manhattan, Kansas and published in the "Journal of Food Science" in 2008 discovered that marinades containing polyphenol-rich antioxidants significantly decrease the total amount of heterocyclic amines formed during high-temperature grilling.
Polycyclic Aromatic Hydrocarbons
Polycyclic aromatic hydrocarbons are cancer-causing chemicals that result from grilling meat, poultry and seafood. When you grill foods with high amounts of fat, the heat causes fat to drip flare and smoke, increasing formation of polycyclic aromatic hydrocarbons and elevating your risk of cancer. You can reduce this risk by grilling leaner cuts of meat and poultry and to use a thermometer that can instantly tell you the temperature inside the food so you do not overcook it. Well-done meat has 2 to 5 times the risk for colon cancer, 2 to 3 times the risk of breast cancer and increased risk for stomach, pancreas and prostate cancers, than foods cooked less. Research by scientists at the Beckman Research Institute of the City of Hope in Duarte, California and published in the "Journal of the National Cancer Institute" in 2000 discovered that polycyclic aromatic hydrocarbons contribute to mutations associated with development of human lung cancer.
Childhood Asthma
Exposure to polycyclic aromatic hydrocarbons can increase your risk of asthma. Research by scientists at King Saud University in Riyadh and published in the "International Journal of Occupational Medicine and Environmental Health" in 2008 reports significant correlations between daily meat intake and serum levels of polycyclic aromatic hydrocarbons in children with asthma. The research suggests children reduce intake of grilled meat to lower asthma risks.
Food Contamination
Food contamination from bacteria can occur when you prepare foods for grilling. Using the same utensils to cut raw meat and vegetables can cross contaminate the foods with bacteria. Wash the utensils first before applying it to a different food or use a different utensil. Growth of bacteria can occur if you leave meat outside too long, especially during hot weather.
References
- American Institute for Cancer Research; The Grilling Question; Collins, K.; July 18 2005
- "Journal of Food Science"; Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks; J.S. Smith, et al.; Aug 2008
- "Journal of the National Cancer Institute"; Targeting of Lung Cancer Mutational Hotspots by Polycyclic Aromatic Hydrocarbons; L.E. Smith, et al.; May 17 2000
- "International Journal of Occupational Medicine and Environmental Health"; Serum Polycyclic Aromatic Hydrocarbons among Children with and without Asthma: Correlation to Environmental and Dietary Factors; Nasser Al-Daghri; 2008
- Green Planet Ethics; Food Contamination and the Food Danger Zone: Food Safety Information and Food Handling Safety; 2010
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