Khaberni - Grilling meats is a beloved ritual for millions around the world, but it may hide a health risk unknown to many. A new survey conducted by the "American Institute for Cancer Research" in 2025 showed that the majority of Americans are unaware that cooking over high heat or open flames can produce carcinogenic chemicals.
According to the survey results, only 20% of the participants were aware of the link between grilled meats and an increased risk of certain types of cancer, indicating a significant gap in dietary awareness, as reported by "Very Well Health".
However, experts have confirmed that this does not mean stopping grilled meats altogether, but rather the need to know the risks and how to reduce them with safer cooking methods.
Why might grilling cause cancer?
In this context, Dr. Daniel Lando, an oncology specialist at the "University of South Carolina," explained that cooking at high temperatures leads to a chemical reaction in fats and proteins that produces two types of carcinogenic compounds, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). He added that these substances can cause changes in DNA over time, which increases the likelihood of developing cancers such as colon, rectum, prostate, and pancreatic.
Lando also confirmed that the risk is not associated with a single grilling session but with repeated and continued exposure to these compounds over years.
How can you grill in a safer way?
Moreover, many experts have clarified that you do not have to give up grilling, but simply following some simple practices can significantly reduce the risks, first of which is marinating the meat well before grilling, as marinating for at least half an hour significantly reduces the formation of carcinogenic compounds.
Secondly, continuous flipping, where it is advisable to turn the meat frequently to ensure even cooking and reduce burning of the outer surface. And thirdly, avoid direct flames, by using "indirect grilling" or partly cooking the meat in the oven before placing it on the grill for a short period.
It is also possible to remove charred parts, where it is recommended to discard burned pieces and avoid gravy made from charred meat residues, as it contains high levels of carcinogens. Fifthly, choose leaner meats, as lean meats - like chicken or fish - reduce the dripping of fats onto the flame, thereby reducing the production of toxic fumes.
Lastly, it is preferable to adjust the heat, by using medium and constant heat instead of strong flame, as this reduces the chances of forming harmful compounds.
It is noted that studies confirm that the daily cooking style plays a role as important as the type of food itself. Frequent reliance on grilling or frying on high heat may double the health risks, while balancing between slow cooking and other healthy methods such as boiling or steaming may provide effective protection in the long term.
