Preventing PAH Exposure from Grilled Meat

Along with sources such as cigarette and wood smoke, vehicle exhaust, and coal and oil burning, exposure to PAHs (polycyclic aromatic hydrocarbons) can also come in the form of grilled or charbroiled meat. Burning of the fat in the meat at high temperatures leads to production of PAHs, which have been shown to cause birth defects, difficulty reproducing, weakened immune systems, and cancer in animal tests. There is not conclusive evidence of their effects in humans, but they are thought to be carcinogenic. There are several possible precautions to reduce PAHs when grilling meat. Use leaner meat or trim the visible fat from the meat prior to grilling. Precooking the meat allows for shorter grilling time and therefore less time for production of PAHs. Marinating the meat is also effective because the marinade forms a barrier that prevents the reactions that produce PAHs.

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