As Outdoor Grilling Season Begins, New Brochure Gives the Facts on Lowering Cancer Risk

American Institute for Cancer Research
Tuesday, 7 May 2002

In time for the Memorial Day kick-off to the summer grilling season, the American Institute for Cancer Research (AICR) is offering a free brochure with advice and tips on minimizing the health risks associated with grilling. Research has shown that grilling meats, poultry, or fish may raise the risk of stomach, breast and colorectal cancers.

High-heat cooking methods like grilling and broiling cause "muscle meats" (red meats, poultry, game and fish) to produce compounds called heterocyclic amines (HCAs), which are known to be carcinogenic. Another class of carcinogens, called polycyclic aromatic hydrocarbons (PAHs), are formed when fat drips onto hot coals or stones. These potent carcinogens are deposited back onto food by the smoke and flare-ups.

AICR's brochure, "The Facts About Grilling," describes research about these risks and how they can be greatly reduced by following a few simple guidelines:

- Marinate meats before grilling. This could reduce the amount of HCAs produced, in some studies by as much as 92 to 99 percent. (The brochure provides a tasty, cancer-fighting marinade recipe.)

- Use lean meat and trim the fat to reduce the chance of fat dripping onto the coals and creating flame-ups.

- Pre-cook meats in the oven or microwave, then briefly grill for flavor.

- Keep meat portions small so they need only a brief time on the grill.

- Don't let the juices drip, which causes smoke and flare-ups.

- Use tongs or a spatula to turn food and flip frequently to help limit formation of HCAs.

- Cover the grill with punctured aluminum foil.

- Remove all charred or burnt portions before serving.

- Grill less meat and more veggies and fruits instead. The natural sugars in these foods caramelize during grilling, making them sweeter and more succulent.

"Facts About Grilling" also contains guidelines for overall cancer prevention and tips for food safety, plus a section on the role of meat in a cancer-protective diet. A good rule is to fill two-thirds of your plate with vegetables, fruits, whole grains and beans and one-third or less with animal meats. Adjusting your plate in this way will lower your consumption of fat (and calories) and boost your intake of vitamins, minerals and the cancer-protective phytochemicals that promote overall health.

For more information, or to contact American Institute for Cancer Research, see their website at: www.aicr.org