Carcinogens: The Truth

   
​Grilled meat may contain substances that may increase the risk of cancer. FACT!

   Two types of potential carcinogens can be found in grilled meats:

• The first one, Polycyclic Aromatic Hydrocarbons (PAHs) are created when the juices and fat drip from the meat onto coil, wood or other heat source. They stick to the surface of the meat.
• The second type, Heterocyclic Amines (HCAs), appears when high temperature cause a chemical reaction between amino acids  and sugars (naturally occurring in the meat) and the creatine found in muscle tissues.

To reduce the presence of those carcinogens, meat can be marinated, time of cooking reduced and charred areas removed.  To avoid direct heat a layer of aluminium foil can be place between grill and meat.