Why are barbecues bad for you?

Barbecuing can produce carcinogenic chemicals when meat, poultry, or fish is overcooked. When fat from meat drips onto hot coals or rocks below, smoke is produced which contains chemicals called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These chemicals are known to damage DNA, which can lead to cancer.

Here are some tips to reduce the risk of cancer from barbecuing:

* Cook meat, poultry, and fish to a safe internal temperature. Use a food thermometer to ensure that food has reached the proper temperature.

* Avoid overcooking meat, poultry, and fish. Overcooking can produce harmful chemicals.

* Trim excess fat from meat before cooking. Fat dripping onto hot coals or rocks can produce smoke that contains harmful chemicals.

* Use tongs to turn food rather than a fork. Poking meat with a fork can cause juices to drip onto hot coals or rocks, which can produce smoke that contains harmful chemicals.

* Place meat, poultry, and fish on the upper rack of the grill to reduce the amount of fat dripping onto hot coals or rocks.

* Use a drip pan to catch fat from meat, poultry, and fish. This will help to reduce smoke and the formation of harmful chemicals.

* Avoid using lighter fluid to start a barbecue fire. Lighter fluid contains chemicals that can be harmful to health.