MONDAY, July 4, 2005 (HealthDay News) -- By being careful and making wise choices, you can enjoy your summer barbeques without having to worry about cancer-causing chemicals in your food.
That's the word of the day from Stephanie Vangsness, a nutritionist at the Dana-Farber Cancer Institute.
High-heat grilling can convert proteins in red meat, pork, poultry and fish into heterocyclic amines (HCAs), which have been linked to a number of cancers. Another potential cancer-causing chemical called polycyclic aromatic hydrocarbons (PAHs) is found in the smoke created when fat and juices drip on hot coals or rocks in a barbeque. The smoke can deposit the PAHs on the surface of the meat.
Vangsness offered the following safe grilling tips:
Vangsness emphasized that people need to keep their grilling-related cancer risk in proper perspective.
"If you're grilling and following the proper safety tips, the risk of getting cancer from grilling food is extremely low," she said in a prepared statement. She also said people should eat a diet rich in fruits and vegetables, which contain protective antioxidants.
More information
The FDA offers these outdoor food safety tips.