The delightful smoky flavor from grilling, caused by oils and spices dripping onto the charcoal, is one source of carcinogenic substances.
During high-temperature grilling, reactions occur between amino acids and glucose in the meat, forming heterocyclic amines. Additionally, polycyclic aromatic hydrocarbons (PAHs) are produced when fats drip onto the charcoal, adhering to the food and increasing cancer risk.
Experiments show that the higher the grilling temperature and the longer the grilling time, the higher the benzopyrene content. Benzopyrene is a known Group 1 carcinogen.
Benzopyrene, a Group 1 carcinogen recognized by the World Health Organization, can increase the risk of various cancers with long-term consumption.
Although carcinogenic substances may be produced during grilling, moderate consumption of barbecue does not pose a significant health risk. The key is to maintain a balanced diet and healthy lifestyle habits.