7 Commandments for Healthy BBQ Meals

Where There's Smoke, There's Cancer Risk

Grilling meat, poultry, or fish, whether over wood, charcoal, or gas, exposes us two separate carcinogens (cancer-causing agents).

Polycyclic aromatic hydrocarbons (PAHs) are found in the smoke created when fat drips from meat, chicken skin, or fatty fish (such as salmon) onto a heat source. The PAH-filled smoke rises and coats the food, which we then ingest.

The second type of carcinogen, heterocyclic amines (HCAs), develops in meat, poultry, or fish that is cooked over high heat. Extreme temperatures prompt a reaction between the food's natural amino acids and creatine, a naturally occurring substance in muscle tissue—and the result is carcinogenic. HCAs can also form in foods that are broiled, especially well-done red meat.

Researchers have found that people who eat their beef well done are more than three times as likely to develop cancer as those who prefer their steaks medium-rare or rare.

Don’t despair. The good news is that if you take a few precautions, you can enjoy the fun and food of outdoor cooking and stay healthy, too.