What type of barbecue causes cancer?

The risk of cancer from barbecuing comes from the chemicals called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These chemicals form when meat is cooked at high temperatures, especially over an open flame. Barbecuing meat frequently or at high temperatures can increase your risk of cancer.

Here are some tips for reducing the formation of PAHs and HCAs when barbecuing:

- Cook meat at a lower temperature.

- Avoid charring the meat.

- Trim off excess fat before cooking.

- Use a marinade containing antioxidants, such as herbs, spices, or wine.

- Cook meat on a rack so that the juices drip away.

- Avoid using lighter fluid to start your barbecue.