Lower Your Cancer Risk When Grilling Meats

As the weather grows warmer and the days grow longer, many Alabamians fire up the grill for delicious outdoor barbecues and grilled chicken dinners.

After all, nothing tastes better after a pool party than a hot dog or hamburger. And what better way to celebrate dad’s birthday than by throwing steaks on the grill and inviting a few friends over?

But while folks are lighting their grills and whipping up their secret sauces, they need to

know grilled meats may cause cancer, says Dr. Robert Keith, an Alabama Cooperative Extension System nutritionist.

Recent studies have shown that grilled meats contain a number of cancer-causing chemicals, Keith says.

"Many of these chemicals are related to the fat content of the meat," he says. "Thus, it would be best if grilled meats were not a large part of your diet."

Keith says if you just can’t give up the grill, there are a few simple steps you can take to reduce the amount of cancer-causing compounds in the meat.

"Burned fat is a large producer of cancerous chemicals in the meat," he says. "So use leaner cuts of meat, cut any excess fat from your meat prior to grilling, and remove the skin from your chicken. Also, turn your meat with tongs or a spatula rather than a fork. A fork pierces the

meat, allowing more access to fat that is located in the interior of the meat."

By following these steps, Keith says you will reduce the amount of fatty material that can drop onto the hot coals and form carcinogenic compounds.

"These compounds then get back into the meat when the fat burns and cause flare ups

and excess smoking," he says. "Removing fat also lowers the amount of potential cancer-causing chemicals created when fat remains on the meat and is heated to high temperatures. Following these simple procedures can make grilling out a safer procedure."

SOURCE: Dr. Robert Keith, (rkeith@aces.edu), Extension Nutritionist, Alabama Cooperative Extension System, (334) 844-3273