Do the burnt bits on your barbecue really cause cancer? Depends on how you grill

Those smoky, crisp edges on grilled meat are a crowd favourite. But every now and then, someone at the barbecue will whisper, “That burnt part causes cancer.” So, is it true?

Well, there’s some science behind the warning. When meat, especially red meat or poultry, is cooked directly over an open flame or at very high temperatures, certain chemicals are formed. These are called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). According to the US National Cancer Institute, these compounds can damage DNA and may increase the risk of some cancers, including colorectal and stomach cancer.

That said, the key word here is may. Eating grilled meat once in a while won’t cause cancer. The concern comes from frequent, heavy consumption of charred meat. So your Sunday barbecue is safe, but daily blackened kebabs might not be the best idea.

The good news is, you can still enjoy your grill and cut down the risk:

• Marinate the meat. Research shows that marinades with herbs, lemon juice, or vinegar can reduce the formation of HCAs by up to 90%.
• Pre-cook before grilling. Start in the oven or on the stove and finish on the grill to limit time over high heat.
• Avoid direct flames. Cook over medium heat and flip often.
• Trim off burnt bits. They look tempting but contain most of the harmful compounds.

So no, those charred bits are not instant poison. Enjoy them occasionally, but keep the flames under control and the marinades flowing.

Sources:

National Cancer Institute. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. 2017. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Sinha, R. et al. Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat and risk of cancer: A review. Food and Chemical Toxicology, 2002.

Cross, A. J., & Sinha, R. Meat-related mutagens and colorectal cancer risk. Carcinogenesis, 2004.