Originally published July 31 2005
As grilling season heats up, cancer researchers reiterate health warning on grilled meat
by Mike Adams, the Health Ranger, NaturalNews Editor
All across America, the summer months inspire people to fire up the grill, but Foodconsumer.org reports that the American Institute for Cancer Research (AICR) has once again issued its annual warning that consumption of grilled meats, poultry and fish can increase the risk of breast, colon, stomach and prostate cancers.
In time for Memorial Day and the beginning of the cookout season, the American Institute for Cancer Research (AICR) is offering its yearly warning: research suggests that grilling meats, poultry, or fish may raise the risk of breast, colon, stomach and prostate cancers.
High-heat cooking methods like grilling and broiling cause "muscle meats" (red meats, poultry, game and fish) to produce compounds collectively called heterocyclic amines (HCAs).
One kind of HCA has been on the Department of Health and Human Services' list of cancer-causing agents since 2002.
Another class of carcinogens on the list of cancer-causing agents are polycyclic aromatic hydrocarbons (PAHs).
PAHs are formed when fat drips onto hot coals or stones.
These potent carcinogens are deposited back onto food by smoke and flare-ups.
"That doesn't mean that people have to avoid grilling," said Karen Collins, RD, AICR Nutrition Advisor.
"We now know that it's possible to significantly lower the health hazards associated with grilling by following a few simple guidelines."
Click here for a classic marinade recipe.
* Pre-cook meats in the oven or microwave, then briefly grill for flavor.
* Keep meat portions small so they need only a brief time on the grill.
"The Facts About Grilling" also contains guidelines for overall cancer prevention and tips for food safety, plus a section on the role of meat in a cancer-protective diet.
A good general rule of thumb for lowering cancer risk is to always fill at least two-thirds of your plate with a variety of plant foods like vegetables, fruits, whole grains and beans, allowing only one-third or less for animal meats.
Here are some tips for limiting the formation of HCAs and PAHs when you grill.
Try grilling marinated vegetables on skewers, a grilling tray or wrapped in foil.
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