Grilling and cancer risk: 7 tips for healthy BBQs

From juicy prime steaks and burgers to saucy grilled chicken and spicy sausage , who doesn’t love the traditional flame-broiled fare of a backyard barbecue? In fact, 80 percent of American homeowners have an outdoor grill and 42 percent use it at least once a week.

Yet, many people don’t know that grilled food may increase your risk for developing some cancers, including colorectal cancer, according to the American Institute for Cancer Research (AICR). Most people, including cancer patients, don’t need to stay away from grilling altogether. Research shows that cancer risk depends on how often you eat grilled fare, the cooking method you use and the types of foods you choose.

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“Grilling can occasionally be a healthy cooking method, but you need to be careful,” says Carolyn Lammersfeld, MBA, MS, RD, CSO, LD, Vice President of Integrative Medicine at City of Hope Atlanta, Chicago and Phoenix. So, before hosting your next BBQ, be sure you know the healthy, and unhealthy, ways to fire up the grill and some good-for-you food choices.

In this article, we’ll discuss:

• Are grilled foods safe to eat?
• Which carcinogens are in grilled foods?
• Is a gas grill better than charcoal for cancer risk?
• Tips for grilling healthier food

If you’ve been diagnosed with cancer and are interested in a second opinion on your diagnosis and treatment plan, call us or chat online with a member of our team.

Are grilled foods safe to eat?

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Many of the foods we enjoy grilled, including red meat (beef, pork and lamb) and processed meats (hot dogs and sausages), have been tied to an increased risk of colorectal and other cancers. Grilling adds to the risk since the cooking method exposes meat to carcinogens, chemicals or substances known to cause cancer.

“Cooking meat at high temperatures creates carcinogens that may cause changes to DNA that increase the risk of cancer,” says Lammersfeld. “Processed meats have compounds within them that are known carcinogens. Especially in the case of grilling fat from the meat, it may splash, creating flames and smoke, causing carcinogens to splash back onto the food,” she explains.

The healthiest food choices for grilling include leaner meats, such as chicken and seafood, or vegetable or fruit kebabs with tofu. As a general rule, Lammersfeld recommends eating red meat no more than four times a week, and in smaller portions. A portion should be no bigger than the size of a deck of cards or the palm of your hand. Processed meat should only be consumed in moderation.

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