Really? Grilling Causes Cancer?

Ever since 2005, when the U.S. Department of Health and Human Services released its 11th Report on Carcinogens, there has been a simmering concern among summer-fun loving grilling enthusiasts: Does grilling meat cause cancer? That's because a byproduct of the searing heat, called heterocyclic amines, may increase the risk of developing some cancers. That browned appearance on meat, fish and poultry is the culprit and the same concerns apply to fried foods and any other cooking method that applies the heat directly, rather than via a liquid stew or steamy air. And cooking anything releases smoke, laced with polycyclic aromatic hydrocarbons, which are ubiquitous in urban environments anyway, but which also can end up in minute quantities in grilled foods. Those, too, are linked to cancer. What's a grill lover to do? Restraint and moderation are probably the best antidote to the worry, according to a story in the June 6 Newsday. For tips on making your BBQ a little more green, see The Daily Green's Green Your Three Day Weekend feature.