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A Guide to Grilling Food

Grilling or barbecuing meat at high temperatures leads to the production of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds known as “mutagens” which damage DNA and may increase the risk for developing cancer.    Choose Meat Wisely Emphasize leaner cuts of meat.  Less fat drippings mean less smoke and less exposure to PAHs.  Further, removing the skin from poultry before cooking will reduce HCA formation.   Marinate Not only does marinating meat impart more flavor, but it can also be protective against carcinogenic compounds.  Acid-containing marinades are best to reduce the formation of HCAs.  It is also important to note that traditional barbeque sauces, which tend to have high sugar content, can increase information of HCAs.   Add Herbs and Spices Herbs and spices have been shown to significantly reduce the...