Reduce Some of the Risks of Cancer During Summer Cookouts

HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) can be triggered in meat that is cooked for long periods of time over a high heat. Some of the amino acids and creatinine found in animal muscles produce a reaction that stimulates these cancer-causing compounds. To help reduce the risk of creating the optimal environment for these dangerous compounds at your cookout this year, the following tips may be tried:

• Pre-cook meat to reduce the amount of HCAs by placing it in the microwave or boiling water before cooking the meat on a grill. This will reduce the total cook time and temperature needed.
• Marinating meats reduces the amounts of these compounds as well.
• Reduce the risk of PAHs by trimming the fat and/or using lean meat. PAH levels increase as the fat drips off of the meat and onto the grill. As the smoke rises up from the fat drippings, the PAHs found in the smoke are then cooked right into the meat.
• Don't limit your picnic to grill-only foods.

There are several informative sites on the internet where more information can be obtained about this and similar topics. Visit the links below for a few places to start