Exposure to Chemicals When Food Is Grilled/Prepared

by Fitcoachion | Last Updated: September 11, 2020


When meat is cooked at high temperatures until well–done, a group of chemicals — heterocyclic amines (HCAs) — forms. The longer and hotter the cooking, the more HCAs form, especially in the blackened parts of the meat. The National Cancer Institute has identified 17 HCAs that may increase the risk of cancer. Another group of chemicals — polycyclic aromatic hydrocarbons (PAHs) — form in smoke produced when fat burns or drips on hot grill coals. PAHs have been linked to breast cancer.

Research has shown that women who ate a lot of grilled, barbecued, and smoked meats and very few fruits and vegetables had a higher risk of breast cancer compared to women who didn’t eat a lot of grilled meats.

Steps you can take


TPLG Booklet ThumbnailThink Pink, Live Green: A Step-by-Step Guide to Reducing Your Risk of Breast Cancer teaches you the biology of breast development and how modern life affects breast cancer risk. Download the PDF of the booklet to learn 31 risk-reducing steps you can take today.