Grilling Comes Under Fire
July 6th, 2010There’s no evidence that grilling causes cancer. But cooking meat at the high temperatures you use to grill—as well as broil and fry—creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds linked with some cancers.
Animal and laboratory studies suggest that HCAs may damage DNA and spur the development of tumors in cells of the colon, breast, prostate and lymph system.
At temperatures of 350°F and hotter, amino acids and creatine (a natural compound that helps supply energy to muscles and nerves) react to form HCAs. PAHs f
Tags: Grilling, Grilling Comes