Does barbecue smoke cause cancer?

Many sources claim that inhaling smoke from grilled meat poses a risk of cancer. Is this true or false? (Mai, 39 years old, Da Nang )

Reply:

Numerous studies have investigated the link between grilled foods and cancer risk. Meat cooked at high temperatures can produce two types of carcinogens: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These are mutagenic substances that cause changes in cell DNA, leading to cancer. Heterocyclic amines are formed from the reaction between animal proteins and heat, while polycyclic aromatic hydrocarbons develop when meat fat drips, smokes, and adheres to the meat.

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Similarly, barbecue smoke also contains polycyclic aromatic hydrocarbons and heterocyclic amines, so it can also affect health if inhaled. However, the degree of impact depends on the amount inhaled and the frequency of exposure. If you are just a passerby who occasionally inhales barbecue smoke, the impact is negligible and unlikely to cause cancer.

In reality, cancer is caused by many different factors, including genetics and lifestyle. To minimize the risk of cancer from barbecue smoke, people should grill meat in well-ventilated areas, avoid grilling indoors or in enclosed spaces, and stay away from the grill while grilling. Wear a mask while grilling and wash thoroughly afterward.

You can also pre-cook the meat to reduce grilling time, limit direct flame exposure, or try a lower temperature. You can also try placing the meat on foil or on a raised rack to reduce exposure to the open flame. Turning the meat frequently can also reduce charring and help prevent the formation of carcinogens.

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