According to an article which will appear in Monday’s LA Times, the health consequences of grilling just got a whole lot more complicated. In addition to how hot and for how long you cook your food, you might also need to get a DNA test done. Here are some of the facts:
Flame-grilled meat has been linked to cancer.
Fumes from burning fat, and smoke from wood or charcoal, have been linked to cancer.
A diet high in red meat is a known cancer risk factor.
Heterocycling amines (HCAs), a toxic byproduct of cooking with high heat, increase with increased cooking time. So cooking rare instead of “to death” might help.
Polycyclic aromatic hydrocarbons (PAHs), carcinogens formed by “the close relationship of food, fire and smoke” specifically associated with grilling, also increase with cooking time.
Several experts, including one at Harvard and one at USC, cast doubt on whether these carcinogens actually translate well to humans in real life (outside of the pure science of cancer research).
Still other studies are starting to link genetics to the conversion of toxic chemicals to cancer, specifically a metabolizing enzyme, for which those carrying the “fast” version of the gene have higher cancer rates.
In summary, EVERYBODY PANIC! but don’t stop grilling just yet.
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