I’m often asked this question. And here’s the truth—it can create cancer-causing substances (carcinogens) but that doesn’t mean it will necessarily lead to cancer. Grilling is a summertime mainstay and can be a healthful method of cooking, but there are a few things to consider in order to minimize the creation of carcinogens when you grill.

Carcinogens are formed when food is grilled or cooked at very high temperatures. The longer it’s cooked, the more susceptible it is to carcinogenic mutagens, which cause changes in DNA that can lead to cancer.

Here are some tips for reducing carcinogens when grilling:

Flip it – Flipping food frequently keeps the surface temperature lower. It also helps prevent the food from becoming charred.

Trim fat – When fat drips onto hot coals or heating elements, it creates smoke, which coats the surface of the meat. Using lean cuts of meat will also help minimize smoke.

Marinate – Even marinating for a short period of time seems to help prevent carcinogenic compounds from forming.

Choose seafood – Grilled seafood has fewer issues with carcinogens than grilled beef, pork or chicken.

Pre-microwave – Heat food for 1-1/2 to 2 minutes in the microwave before grilling to decrease the compounds that may become carcinogenic when you grill.

Go vegetarian – Grilled veggies create little to none of the carcinogenic compounds found on grilled meat, plus they offer so many other health benefits—why not eat your veggies?

Peggy Woodward

Food Editor, Healthy Cooking