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Posted on Oct 10, 2002, 4 a.m.
By Bill Freeman
Grilling meat, poultry and fish produces cancer-causing compounds called heterocyclic amines (HCAs). When fat from grilled meat drips onto hot coals, it can produce another group of carcinogens called polycyclic amines (PAHs), which are deposited back to the food by smoke and flames that blacken the meat.
Grilling meat, poultry and fish produces cancer-causing compounds called heterocyclic amines (HCAs). When fat from grilled meat drips onto hot coals, it can produce another group of carcinogens called polycyclic amines (PAHs), which are deposited back to the food by smoke and flames that blacken the meat.The Washington, D.C.-based American Institute for Cancer Research provides these suggestions: (1) Choose lean cuts of meat and avoid high-fat meats such as sausage or ribs; trim off the fat and skin before placing these meats on the grill. Keep serving sizes small, so they only require a short time on the grill. (2) Use tongs or a spatula to turn food, rather than a fork or other piercing utensil, which promotes fat and juice to drip down into the coals. Grilling foods in aluminum foil can keep the smoke out and eliminate the need to poke the food as you turn it. (3) Removed charred sections of the food when serving.
SOURCE/REFERENCE: Reported by OnHealth, 6/5/00
