When Meat Hits Heat: Making Sure You Are Grilling Safely This Summer

Have you heard that grilling can be unsafe? How about the link between grilling and cancer? Unfortunately, when meat hits intense heat there are two compounds that are formed; Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). These two compounds are cancer forming agents.

So how are these compounds formed? HCA and PAH are mostly formed from fat. This occurs when the fat that is found in meat products hits the intense heat of the grill. These compounds are also formed from the smoke that is produced from fat burning. All too often the fat builds up on the bottom of the grill and increases the amount of smoke that forms.

The Good News!
Here’s the good news: There are measures you can take to reduce the risk of HCA and PAH formation so you can still enjoy the grilling season.

• Clean your grill: Make sure that after each use, you clean your grill and remove the excess food that remains.
• Trim the fat: Trimming the excess fat from meats is important to reduce fat formation and choosing lean meats is best for your overall health.
• Herbs the word: Using herbs such as Basil, Mint, Rosemary, Thyme, Oregano, and Sage in your marinades greatly reduces the development of HCA and PAH. The antioxidants found in these herbs work to prevent free radicals from developing when your meat hits the heat.
• Be fearful of flare-ups: Avoid flare-ups as they tend to cause more smoke and burn food. The burnt food can usually be seen as black bits that look like charcoal. Make sure to remove these pieces from your food before eating.
• Marinade your meats: Using marinades that are based with olive oil, citrus juices and vinegar can help minimize the formation of HCA and PAH. It is likely that the marinades act as a “barrier”, keeping flames from directly touching the meat.

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