This document discusses tips for safe and healthy grilling during the summer months. It explains that grilling meats can produce carcinogenic compounds but the risk is low. When meat is heated, creatine and creatinine in the muscle mutate to form heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, which have been linked to cancer in animals. The document provides tips for reducing these compounds such as choosing lean cuts of meat, marinating, frequent turning, pre-cooking, and removing burned portions. It also stresses the importance of food safety practices like proper internal temperatures and refrigeration.

1. Safe Summer Grilling
Presented by Cathy Scanlon
Dietetic Intern
Vanderbilt University Medical Center
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2. Does grilling meats produce
cancer-causing compounds?
The concentration of dietary carcinogens in
grilled meats is low and the risk factors are
not alarming…
However these compounds have been
associated with tumors in animals and may
increase the risk of breast, colon, stomach,
and prostate cancer in humans
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3. How does grilling produce
dietary carcinogens?
Animal muscle contains creatine and
creatinine
When heated these compounds mutate to
form heterocyclic aromatic amines (HAAs)
and polyaromatic hydrocarbons (PAHs)
Sometimes HAAs are called heterocyclic
amines (HCAs)
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4. HAAs and PCAs
HAAs are found in the “black stuff” that is
on the grill and the food
PCAs are found in the smoke that rises
when the fat from the meat drips on to the
hot coals
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5. Tips for reducing dietary
carcinogens in grilled meats
Choose low-fat meats to grill
“loin” or “round”
skinless chicken
fish
trim visible fat
watch portion size
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6. Tips for reducing dietary
carcinogens in grilled meats
Since fat adds flavor, try these for adding
flavor back to low-fat meats:
fat free salad dressing/marinades
fresh herbs
rubs
It is interesting to note that a study done in
1997 found an 87% decrease in HAAs in
marinated chicken breast
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7. Tips for reducing dietary
carcinogens in grilled meats
Use a spatula or tongs to turn meat. This
helps prevent PCAs
Turning meat frequently also helps prevent
HAAs and PCAs
Pre-cook meat in a microwave before
sticking it on the grill. Microwaving causes
a clear liquid to be released which contains
the creatine and creatinine.
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8. Tips for reducing dietary
carcinogens in grilled meats
Remove the charred or burned portions
from the meat before you eat it
Grill meat in foil packets to keep smoke
from the food
Find alternative foods to grill such as
vegetables, veggie burgers, tofu, and even
fruit!
Cover the grill grate with aluminum foil
punched with holes
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9. A word about food safety
Food poisoning cases rise greatly in the
summer months
improperly cooked meats
harmful bacteria multiply quickly outdoor
Keep raw meat away from cooked meat and
ready-to-eat foods
Use color-coded plates
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10. A word about food safety
Always check the internal temperature of
the meat before you eat it
There is absolutely no other way to know if
your meat reaches the proper temperature for
killing bacteria. You cannot tell by looking.
Refrigerate promptly to temperatures below
40 degrees F
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11. Adequate internal
temperatures for meat
Chicken 170 to 180 F
Ground Beef 160 F
Beef/Pork whole cuts 145 F
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12. Websites of interest
American Institute of Cancer Research
www.aicr.org
Food Mutagens: The Cooking Makes the
Difference, Lawrence Livermore National
Laboratory
www.llnl.gov
www.cancer.org
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13. References
1. The American Dietetic Association
www.eatright.org
2. www.healthatoz.com
3. www.ruralmetrocny.com
4. www.diningservices.villanova.edu
5. www.colostate.edu
6. www.stfrancishospitals.org
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