How to have a safe barbeque!

Reported by Susan Aldridge, PhD, medical journalist

Barbequed meat can contain cancer-causing chemicals, but it's easy to reduce the risk.
Having a barbeque is a fun and popular way of eating and entertaining during the summer months. But high heat grilling of meat can be a bit of a health hazard - meat proteins can turn into heterocyclic amines (HCAs), which have cancer producing potential. And the smoke from the barbie likely contains polycyclic aromatic hydrocarbons (PAHs), also carcinogens, which may be deposited on the meat.

Experts at Dana-Farber Cancer Institute say it's easy to reduce your exposure to HCAs and PAHs by choosing lean cuts of meat, partly cooking it in the microwave first, and choosing smaller cuts, like kebabs. All this cuts down on grilling time and the amount of smoke produced. If you use a marinade, thinner is better, especially if they contain vinegar or lemon - such mixtures are less likely to char. And vegetables - always healthy - can be grilled without generating HCAs.

Source
Dana-Farber Cancer Institute 29th June 2005

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