Question:
I’ve heard that some bad stuff can end up on your meat from the burnt bits and smoky flavour when you barbecue. Do the different types of gas, charcoal and electric barbecues make a difference to this?
Answer:
Nothing says summer like the sizzle of food on a barbecue. But beyond the smoky aroma and chargrilled flavours lies a less savoury truth: the type of barbecue you use can significantly affects the safety of your meal. From disposable grills to backyard gas barbecues, recent research sheds light on how different grilling methods influence the production of potentially harmful compounds in your food.
A 2022 German study published in Food Chemistry: X focused on how different barbecue methods, such as gas or charcoal, affect the formation of harmful compounds, including polycyclic aromatic hydrocarbons (PAHs).
PAHs are chemicals produced from the incomplete combustion of organic materials such as wood, or from fat dripping onto flames, producing smoke that adheres to the food surface.
Then there are oxygenated PAHs (OPAHs), which form through incomplete combustion of material or through secondary oxidation of PAHs. With their added oxygen-containing groups, OPAHs are more persistent in the environment and can spread further, potentially posing significant health risks.
Both are linked to increased cancer risks, so for health reasons it’s important to minimise their presence in barbecued meat.
Cooking meats at high temperatures or for prolonged periods also produces harmful compounds called heterocyclic amines (HCAs), which have been linked to colorectal cancer. HCAs form when proteins react with creatine in muscle meats. Higher cooking temperatures increase their formation.
Studies show that marinades rich in herbs and spices can reduce harmful compound formation by up to 88%.
Researchers have long known that wood fires generate more PAHs than charcoal fires, and higher heat exacerbates their production, underscoring the importance of cooking methods in reducing these risks.
However, the German study revealed that different grill types and cooking methods significantly affected the levels of PAHs and OPAHs in cooked meat. Here are the key findings:
Disposable grills
Disposable grills are a hazard best avoided, as they produce the highest levels of PAHs and OPAHs. If you’re planning a barbecue, opting for a more permanent set-up could make your meal safer.
Electric and gas barbecues
Electric and gas grills produce the lowest levels of these harmful compounds, making them the safest option and a great option for health-conscious barbecue enthusiasts.
Charcoal barbecues
Charcoal grills should be handled carefully, as they produce more harmful compounds than electric and gas grills. However, you can reduce the risk by using a barbecue with an indirect cooking mode, such as a flat grill plate, tray, or tinfoil that prevents fat from dripping on the coals. Alternatively, increase the height of the grill grate to lower PAH and OPAH levels significantly. The researchers found lump charcoal produced lower levels of PAHs than briquettes, though OPAH levels were similar.
Food type matters
The food being grilled also plays a role. Non-meat patties, likely due to their lower fat content, had lower levels of PAHs and OPAHs compared with meat patties. Fat drippings that hit the heat source are a key contributor to PAH and OPAH formation, so leaner options may help.
You can also enjoy a healthier barbecue by reducing the formation of hazardous compounds during barbecuing and adding nutritious food options using the following practical tips:
- Marinate your meat – studies show that marinades rich in herbs and spices can reduce harmful compound formation by up to 88%.
- Go lean – trim visible fat from meats to minimise fat drippings.
- Flip often – frequent flipping can help reduce the formation of harmful compounds.
- Avoid charring – if charring occurs, cut off the burnt parts before eating.
- Brighten up your plate – include plenty of fresh vegetables rich in antioxidants to counteract the potential risks of harmful compounds.
Although the occasional barbecue is unlikely to pose significant health risks, paying attention to grill type and cooking methods can make a difference. You can enjoy the Kiwi barbecuing tradition with greater peace of mind by taking simple precautions.
