Cancer Hazards
It might seem odd to say that grilled food might cause cancer, but there are studies that suggest it is possible. The use of charcoal can release carcinogens, in particular polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
Some types of PAHs form from the fat in meats as they cook. This is especially important because as meat cooks the fat drips down into the charcoal, PAHs form and rise in the smoke, possibly depositing on the food itself. PAHs can also be found in meat that was cooked in high temperatures for a long period of time. However, there is some good news. Though PAHs are found in and on meat cooked over charcoal, there are many different kinds of PAHs. Some are not at all toxic, others are extremely toxic. The PAHs in your grilled meat, while not completely benign, are far from highly toxic.
HCAs are a different story. They can be found on all meats cooked at high temperatures. This includes grilled meat but also broiled or pan-fried meats. Research has discovered more than 15 types of HCAs present in cooked meat. There is the chance that consuming large amounts of this meat might increase the risk of pancreatic or breast cancer. This doesn’t mean you have to stop grilling. Simply don’t eat four large steaks every evening.
Fire Hazards
Anything that involves fire is a potential fire hazard. Charcoal grilling, because it involves cooking over fire, presents its own danger. Though grills and barbeques are responsible for almost 8000 fires annually, most of these are from gas grills, perhaps because gas grills have become so popular in recent years. However, charcoal grills do cause their fair share of house fires. To reduce the risk of fire follow some simply safety tips.
Instead of lighter fluid, use an alternative starter, something made specifically for charcoal grills. If you do use fluid, make sure it’s lighter fluid and not kerosene, gasoline, or another volatile fluid. These can explode, causing damage to people and property. Also remember to keep the vents of your grill in the open position while cooking to allow for adequate airflow.
For additional safety tips, refer to the Hearth, Patio & Barbeque Association (HPBA).
Environmental Hazards
If you’re concerned about the environment, it might be better to choose an alternative method of cooking your food. There is no such thing as ‘clean charcoal.’ It all damages the environment, and in a variety of ways. Burning charcoal of any kind pollutes the air and can worsen heart or lung problems. Though grilling of any kind, even charcoal grilling, pollutes far less than automobiles or industry, it is still a possible concern.
If you’re using lump charcoal, you may be contributing to unnecessary deforestation. Lump charcoal is produced from charred wood, and trees are cut down to produce this charred wood. Not only does this practice damage natural ecosystems around the world, but the burning of the wood contributes to climate concerns around the world.
Anyone choosing to grill with charcoal should be aware of the potential risks and take steps to prevent or deal with the resulting dangers. Some of these dangers can be guarded against with common sense. Others can only be lessened by switching to a product such as Greenlink, Lazzari, or Noram of Mexico. If you prefer to grill with charcoal, it is important to be aware of the risks, both to you and your family.
