Grilling and summer go hand in hand. There are so many delicious things we can make on the BBQ, but it’s also important to know how to grill foods safely so they are not harmful to our health. 

Grilling with high heat can turn protein in red and white meat, and fish into harmful chemicals called heterocyclic amines (HCAs) that studies have linked to cancers, notably breast, colon, stomach, and prostate cancers. Fat drippings and juices cause another grilling danger by creating smoke when coming in contact with hot charcoals or flames. The smoke can rise and stick to the meat creating another potentially harmful type of carcinogen known as polycyclic aromatic hydrocarbons (PAHs). Luckily, there are things that can be done to keep grilling safe for your next BBQ.

Our top tips for cancer patients:

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