We Brits really love a barbecue, with their sunshine (fingers crossed), good times and delicious food. On average, households barbecue 10 times every summer, but lurking behind the flames are some potential health hazards. Burning your food: Burnt food doesn’t just taste bad.
According to the World Cancer Research Fund , there’s evidence that barbecued meat, poultry and fish could increase the risk of stomach cancer. The cancer-causing culprits are heterocyclic amines (HCAs), formed when amino acids (protein building blocks) in these foods are subjected to very high temperatures (as is the case with barbecuing), and polycyclic aromatic hydrocarbons (PAHs), found in smoke and flames. To lower exposure to these chemicals, avoid eating burnt or overly charred food.
Flames occur when fat drips onto coals so choose lean over fatty meats, don’t overcrowd the griddle, and if flames do flare up, move food to a cooler part of the grill. Partly cooking food first, then finishing it on the barbecue, also reduces the time food is exposed to flames and smoke. Using an air fryer to part cook is a great option – Korean research found air frying inhibits the formation of HCAs in chicken wings and belly pork compared with grilling.
Marinade meat with herbs and spices, too – ginger, garlic, rosemary and turmeric, have all been found to reduce HCAs . Portuguese researchers also found marinating steak in dark beer before barbecuing reduced PAHs by 53 per cent, while red wine and cider .