Many Americans find grilling to be an exciting past time. People gather together outside and the host begins to put burgers and steaks on the grill while everyone begins to talk, play games, and gossip about this or that. However, the majority of Americans do not realize that grilled meat is adding to their chances to end up with cancer.

Grilled meat and fish create heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These two chemicals have been found to be possible cause of cancer in people across the country. Grilling isn’t the only way these chemicals are produced in food. Cooking meat at high temperatures in any way produces amounts of HCAs. The major issue with grilling is the charred meat at the edge of barbeque. These charred sections of meat contain one of the purest forms of HCAs, which are also found in cigarette smoke. PAHs are formed by the juices of grilled food hitting the coals and producing smoke which is absorbed in the meat being grilled.

There is no need to panic. There is currently no evidence to suggest Americans need to quit grilling. Simply grill smarter and healthier. Be sure to clean the grill of charred remains before grilling. Cut off the really charred edges of meat and fish that are created when grilled to cut down on HCAs. Pre cook food a bit to cut down on PAHs. This can be done by simply microwaving meat for a minute or two. Vegetables do not create HCAs or PAHs so grill vegetables more often to get the same great grilling taste without the possible cancer risk. Finally, keep in mind that the cancer risk is minimal; there is no reason to quit grilling altogether, just be safe about it.