The American Institute of Cancer Research has announced that grilling meats , poultry, or fish may raise the risk of breast, colon, stomach and prostate cancers. High heat cooking can produce compounds collectively called heterocyclic amines (HCAs) , some of which cause cancer. When fat drips on hot coals, it can create polycyclic aromatic chydrocarbons (PAHs), another class of carcinogens. People should not avoid grilling altogether. You can pre-cook in your oven or microwave. Keep meat portions small so they need only a brief time on the grill. Using lean meat and trimming the fat to avoid dripping on coals. You can also cover the grill with punctured aluminium foil. Flip frequently to avoidformation of (HCAs).
Check out the facts about grilling at
www.aicr.org
or call
1 800 843-8114
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