Consider Your Cancer Risk When Tossing Meat on the Grill This Summer

You know the smell of hot dogs and steaks searing on the barbecue. And there’s the famous Texas trio: brisket, pork ribs and sausage. The aroma is fireworks to your nose and taste buds when you’re cooking outside in your backyard or tailgating at the game. Unfortunately, it’s bad news for your colon and your entire gastrointestinal tract. 

“Even before you grill them, processed and red meats are associated with various kinds of cancer,” says hematologist oncologist Dillon Cason, MD, with Lehigh Valley Topper Cancer Institute, part of Jefferson Health. “The presence of aromatic hydrocarbons, heterocyclic amines and heme iron in red meat have been linked to the initial formation of tumors in the body.”

According to studies, when an excess of heme iron accumulates in the body, it can trigger cellular changes that have been linked to breast cancer. Ingestion of red meat also increases reactions that cause gastric cancer and its hydrocarbons contribute to the development of pancreatic cancer. 

Red meat is any type of beef, pork, lamb or goat. It can be fresh, minced or frozen. Processed meat, which covers items such as ham, bacon, sausages, deli meats and hot dogs, has the strongest association with cancer. 

“Processed meats are treated with chemical preservatives like nitrites and nitrates to keep them fresh longer,” Dr. Cason says. “When we eat them, they can become N-nitroso chemicals, which damage cells in the bowel and lead to bowel cancer. The addition of chemicals is why processed meat increases the risk for bowel cancer more than red meat does.”

Take these meats and put them on a barbecue and you have a whole new level of risk.

“Grilling and barbecuing meat with intense heat on the grill leads to formation of potential carcinogens,” Dr. Cason says. “These substances are in the flames that can stick to the surface of meat. Other harmful elements form in meat when its proteins react to the intense heat of the grill, and these have been linked to changes in DNA and development of cancer.”

Dr. Cason recommends limiting or avoiding processed meat and eating only moderate portions of red meat. He adds it’s a good idea to think along the lines of white meat, such as chicken and turkey, or fish – either fresh, tinned or frozen. These are not linked to an increased risk for cancer.

If you can’t imagine the Fourth of July without that smokey smell, here are tips for becoming a healthier grill master:

• Marinate. According to studies, marinating meat before it’s put on the grill can cut down on the formation of harmful carcinogens. 
• Precook. Partially cooking meat before grilling reduces the amount of time your kabobs and baby backs are exposed to flame. 
• Lean into lean. Trim the fat first to reduce excessive charring and flare-ups that burn the meat. Flip it frequently and cook in the middle of the grill to avoid direct heat. 
• Green is gold. Add more vegetables and fruits to your grill menu because there are no carcinogens produced when these are barbecued. Plus, your skewers will be more colorful.

This is the year to put your health first at your tailgate or backyard BBQ. Chicken, vegetables and fish are tasty alternatives that can be cooked in a variety of creative ways – and are just as satisfying as red meat. Even more satisfying, knowing you are taking a step toward prevention of gastrointestinal cancer. 

One delicious option is this Grilled Ratatouille Salad recipe. It uses the best of the summer garden with eggplant, onion, red bell pepper and summer squash.