Rusty and Crusty are kind of like charred food. Burnt in spots and a little black around the edges.
Charred food and grilling go hand-in-hand. The sizzle of the meat landing on a hot grill. The juices dripping down into the fire and causing the flames to rise. When you think of grilling you almost cannot imagine the food in your head without seeing charred edges and burnt spots. It’s just a fact of matter when you grill you are burning edges and burnt spots and charred edges give your food an extra bit of flavor! You’re not grilling if your not burning right!?
But, is all that char and burnt food healthy for you? Let’s take a look at what the science says.
Char grilled food and grilling go together like , But, is char grilled food healthy to eat?
High intake of meat, particularly red and processed meat, has been associated with an increased risk of a number of common cancers, such as breast, colorectum, and prostate in many epidemiological studies. A few things happen when we grill meats like beef, poultry, pork and fish.
There are chemicals formed in the meat when cooked over an open flame or at high temperatures. These chemicals are called Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). According to Cancer.gov these chemicals may increase the cause of cancer.
HCAs are formed when amino acids like sugars (from marinades) react to high temperatures and when meats are cooked at higher temperatures and for longer periods of time (i.e. you like your steak well done or chicken dry). The formation of HCAs can depend on the type of meat and cooking method used.
PAHs are formed when fat and juices drip onto an open flame (charcoal or uncovered gas grill burner) or heated surface causing flame and smoke to rise back up onto the meat. The smoke contains the PAHs that then coat the surface of the meat.
What factors influence the formation of HCA and PAH in cooked meats?
According to cancer.gov, “The formation of HCAs and PAHs varies by meat type, cooking method, and “doneness” level (rare, medium, or well done). Whatever the type of meat, however, meats cooked at high temperatures, especially above 300 ºF (as in grilling or pan frying), or that are cooked for a long time tend to form more HCAs. For example, well-done, grilled, or barbecued chicken and steak all have high concentrations of HCAs. Cooking methods that expose meat to smoke contribute to PAH formation.”
Like burnt ends? Studies have shown evidence that eating charred, smoked, and well-done meat could raise cancer risk
If you’re concerned about your consumption of HCA and PAH you might be able to reduce your exposure by using these methods:
Despite the potential risks, no one is suggesting you ditch your grill. First off, there is no possible way for any study to determine how much HCA’s and PAH’s a person is consuming. No one has been able to determine in what quantity these chemicals become carcinogenic. Factors can vary from person to person and location to location. How much you consume. The type of red meat. Where the meat comes from? Low fat vs high fat. Grass-fed vs farm raised. High heat vs medium heat, etc, etc.
Are you putting yourself at risk by eating a lot of burnt meat? I’m sure the risks are far lower than worrying about blood pressure, obesity, raised cholesterol and diabetes than the possibility of charred edges causing cancer.
As with anything, eating in moderation isn’t a bad thing. Eating a steak that has blackened edges every night for dinner is probably not prudent if you’re worried about cancer. But enjoying the occasional burnt hotdog or ribeye isn’t something you should stress about.
How do you like your meat – medium or well done? Do you enjoy burnt and charred food or do you stay away from it as much as possible?
What fears or concerns do you have with burning your meat?
Tell us in the comments below.
Husband, Father, grill cleaning visionary. Founder of The Grill Cleaning Superstore and Prestige BBQ and Oven Cleaning, a Denver based professional Grill Cleaning Company since 2012.
