Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.
When you deck your meat out for the barbeque you may be adding some garlic powder, a little onion, dashes of cayenne or a host of other spices or flavorings. The last thing you would probably ever consider is adding more PAHs, but if you like your meat blackened or slightly overcooked, that is exactly what you’re doing.
PAH stands for polycyclic aromatic hydrocarbons. PAHs have been classified as cancer causing agents by various organizations such as the Environmental Protection Agency and the International Agency for Research on Cancer. According to the Center for Disease Control in Atlanta, GA, we are exposed to PAHs through breathing air contaminated by wild fire or coal OR eating meat or foods that have been grilled.To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.
For more tips, refer to: http://www.fsis.usda.gov/Factsheets/Barbecue_Food_Safety/index.asp
