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Are barbecues bad for you?
Food poisoning and cancer are two of the potential hazards posed by barbecue-charred meat. Kathleen Griffin explains how we can all sizzle in safety
It’s summer again. You can tell from the smoke wafting over from the neighbours’ garden and the fact that almost any invitation to eat out will now include the word ‘barbecue’. Barbecues have seen a massive growth in popularity – in the UK approximately 45,000 tonnes of charcoal are bought annually – but there are serious health issues linked to our favourite summer pastime. The main concern, apart from the increase in food poisoning, is that eating charred meat from a barbecue may cause cancer.
Does charred meat really cause cancer?
The American Institute for Cancer Research doesn’t mince its words. ‘Cancer researchers have found that grilling … causes ‘muscle meats’ (red meat, poultry and fish) to produce cancer compounds.’
These compounds, called HCAs (heterocyclic amines), have been shown to cause tumours in animals and increase the possible risk of breast, colon, stomach and prostate cancer in humans.
Another cancer-causing substance forms when fat from meat, poultry or fish drips onto hot coals or wood and then, via smoke and flare-ups, is deposited onto the food above. These carcinogens are called PAHs or polycyclic aromatic hydrocarbons.
What can you do to reduce the risk?
- Marinade meat this has been shown to significantly reduce the amount of carcinogens – in some cases by over 90%. So it’s a good idea to marinade all meats before grilling if you can. Scientists are still unsure why marinades have this effect, but there is some evidence to show that the acidic ingredients in marinades, like vinegar and citrus juices, seem to act as a barrier. The recommendation is about 110ml/4fl oz marinade for every 450g/1lb food. You should turn the food in the marinade from time to time so that all surfaces will be in contact with the liquid.
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