Safer Grilling

Peer Review Status: Holden Comprehensive Cancer Center, Cancer Information Service
First Published: June 2000
Last Revised: May 2003

Scientists have identified two potential carcinogens or cancer-causing substances produced during grilling.

1. Polynuclear aromatic hydrocarbons (PAHs) are formed when fat from food drips onto hot coals. The smoke that is created rises up and deposits PAHs on the surface of the food. When eaten, the PAHs can alter the genetic material of cells.
2. Heterocyclic aromatic amines (HAAs) are produced when the heat of flame cooking causes creatine, a compound in muscle meats, to react with amino acids. The longer food stays on the grill, the more HAAs are formed. When eaten, HAAs may increase cancer risk.

By taking a few precautions, you can minimize the cancer risk and still enjoy cookouts. The American Institute for Cancer Research and the National Cancer Institute recommend the following tips for safer grilling:

Reduce Fat Drippings

• Select low-fat cuts of meat.
• Trim away excess fat and remove poultry skin.
• Marinate meat (for as little as 40 minutes) before grilling giving the surface a higher acidity, which inhibits the formation of HAAs.
• Use tongs instead of a fork to turn meat. Piercing the meat with a fork can release juices and fat that can cause flame flare-ups.

Reduce Grilling Time

• Partly pre-cook meat in the stove or microwave to reduce the grilling time.
• Do not char or overcook foods. Don't eat any portion of the meat that is charred.
• Keep flames from touching the meat directly.

Reduce Smoke Contact

• If you use charcoal, buy products made from hardwood because soft woods burn at higher temperatures.
• Cover the grill rack with hole-punched aluminum foil or wrap the food in foil.
• Use a drip pan, making sure it does not rest on the coals.
• Dampen coals that become too hot or flare-up.
• Cook food at least six inches above the burning coals.