University of Wisconsin - Extension

Recent research results suggest that the backyard grilling of meat, poultry and fish comes with certain health risks. According to the American Institute for Cancer Research, grilling these foods possibly raises the risk of stomach, breast and colorectal cancers, but this risk can be reduced by following a few simple guidelines. High-heat cooking methods such as grilling and broiling produce compounds called heterocyclic amines (HCAs) in red meat, poultry and fish. HCAs are known to be carcinogenic in animals. Another class of carcinogens, called polycyclic aromatic hydrocarbons (PAHs), are formed when fat from meat, poultry or fish drips onto hot coals or stones. These potent carcinogens are deposited back onto food by the smoke and flame-ups that blacken meat.

Recommendations for Safer Grilling

1. Choose lean cuts of meat to grill, instead of high-fat varieties such as ribs or sausages.

2. Reduce fat substantially by trimming meats and removing skin from poultry.

3. Use tongs or a spatula to turn foods. Piercing the meat with a fork allows juices and fat to drip down and cause flame-ups.

4. Remove any charred material that does form. You can help keep smoke away from cooking foods by covering the coals or gas burners with heavy duty aluminum foil.

5. Many meats like poultry and ribs can be boiled, steamed or partially cooked in the microwave and then grilled briefly to impart the unique flavor and aroma of the backyard cookout. But be sure to grill these items immediately after microwaving.

6. Keep meat portions small so they need only spend a brief time on the grill. Skewered kebobs cook the fastest.

7. Marinating meats prior to grilling may reduce the formation of carcinogens. Even brief baths in marinade mixtures have been shown to significantly reduce carcinogen ormation. Scientists are still not certain why the tested marinades proved to be protective. Some researchers believe the answer lies in the potent anti-oxidant compounds contained within typical marinade ingredients. Traditional marinade components like vinegar, citrus juice, herbs, spices and olive oil contain naturally occurring vitamins and phytochemicals that have been shown to posses anti-cancer actions.

Grilled Veggies and Fruit Pose No Health Risk

Those wishing to grill as safely as possible should know that cooking vegetables and fruits on the grill poses no known health risks. Vegetables do well on the grill if first marinated and before grilling on skewers or a grilling tray. They can also be wrapped in foil with herbs and a splash of broth, wine or flavored vinegar.

And grilling fruit can be a refreshing summertime dessert. The grill's heat caramelizes the fruit's sugar and lends a more intense, deliciously sweet flavor.