Training For Life

A thick, juicy hamburger, a lightly toasted sesame-seed bun, some dewy garden-fresh tomatoes and a few generous dollops of relish and mustard: what could be better for a casual summer dinner with friends and family? And after all, health-wise, grilling meats sure beats frying them in fattening oils.

But unfortunately, a shadow of suspicion lingers on that healthy hamburger: could that grilled hamburger cause cancer?

According to Dr. Ted Gansler, director of medical content at the American Cancer Society, 56% of respondents polled did not believe that regularly eating foods cooked on a charcoal grill can actually cause cancer. The truth: grilled meats can increase your risks of cancer— to a degree.

Simply put, animal meat has muscle proteins in it. When meat is grilled at very high temperatures, those proteins break down into chemicals called heterocyclic amines. Heterocyclic amines are a carcinogen—meaning they’re a substance known to cause cancer. Consumption of heterocyclic amines is linked in particular to cancers of the stomach and colon. In addition, as fats drip from the meat and burn up on the coals beneath, other potentially harmful chemicals called polycyclic aromatic hydrocarbons, which may rise back up in the smoke and permeate the meat.

Does this mean that chowing down on hamburgers is dangerous? Well, you probably don’t need to kick the grill to the curb just yet. Eating grilled foods on occasion isn’t likely to harm you—it’s “regular” consumption that might be more worrisome, although what exactly constitutes “regular” has yet to be clearly agreed upon.

As a mindful grillmaster, you can take a few steps to help lower the amount of carcinogens you end up consuming along with that tasty burger:

·         Don’t over-grill your burgers: there is such a thing as too well-done.

·         Pop meats in the microwave or oven for just a few minutes before transferring them to the grill, to reduce the amount of time they spend grilling.

·         For the same reason, use thinner cuts of meat.

·         Flip the meats frequently, about once per minute.

·         Marinate your meats: studies have suggested that marinating seems to somehow reduce production of heterocyclic amines by over 90%.

·         Raise the grilling surface a bit higher from the heat source, to reduce the formation of highly carcinogenic char on your burger.

·         Don’t eat any blackened or burnt bits of burger.

Many of the potentially dangerous chemicals created by grilling meats are a non-issue when it comes to grilling fruits and vegetables, so add a few of these to your grilling repertoire: you can still enjoy that smoky flavor without worrying about the health effects. Onions, corn, peppers, potatoes, peaches and pineapple all taste fantastic when served freshly grilled.

Whatever you do, avoid grilling processed luncheon meats or hot dogs. These products contain carcinogens called nitrates, and don’t even need the help of a grill to up cancer risks.

Do remember to keep things in perspective, though. The sun is a known cancer-causer— but you don’t hide out in your dark basement, do you? There’s probably as many carcinogens in the air you breathe as in the burger you’re about to bite into. So if you want a nice grilled dinner once and awhile, just follow the tips and don’t worry too much.

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