I was asked this question a while ago and found it quite interesting.
Can eating grilled meat cause cancer?
The idea that eating the charred part of grilled meat can increase your risk of certain cancers has been around for several years.
The science behind this is that when meat is exposed to high temperatures for long periods of time natural compounds in the meat form heterocyclic amines (HCAs) and polycyclicaromatic hydrocarbons (PAHs) and these compounds have been linked to an increased risk of certain cancers in animal studies.
According to the American Institute for Cancer Research, however, the connection between these compounds and cancer in humans is not well delineated.
It has been suggested that people who eat A LOT of grilled meat (and "a lot" isn't really defined, unfortunately) might want to take some precautions but in my opinion there are other more important health issues to consider about meat such as its fat content and cholesterol amount.
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I agree that individuals should first focus on the clear cancer causers, such as smoking, diet, radon exposure etc.
One study did show that avoiding grilled red meat that is very well done, burned or charred may help decrease the risk of developing pancreatic cancer (Cancer Epidemiology Biomarkers and Prevention). For those who enjoy grilled food, marninating meats for 40 minutes prior to grilling decreased the content of heterocyclic amines by 90 percent. Content of heterocyclic amines can also be lowered by microwaving meats for two minutes prior to grilling. Cut off any areas that are burned or charred prior to serving. Thanks!
Lynne Eldridge M.D.
Author, "Avoiding Cancer One Day At A Time, Practical Advice for Preventing Cancer"
http://www.avoidcancernow.com
wow, i am going to have to get cancer then, I love my grilled meat!
I will always remember a BBQ apron Dave Letterman wore on the show: it said "Charbroiled meats contain known carcinogens!" He didn't wear it the day Martha Stewart was on, though.
Oh, and you'll definitely want to stay away from the smoked salmon. We analyzed some one time as part of a project on Alaskan subsistence foods (they were worried about levels after the Exxon Valdez spill)....the smoked salmon had by far the highest levels of anything we analyzed, especially of the more carcinogenic compounds (benzopyrene, etc.), which happen to be very low in crude oil...until it is combusted, anyway!