Does charring carbohydrates on a grill increase the risk of developing cancer?

From the Guidelines

Grilling carbohydrates does not directly increase the risk of developing cancer, but it is essential to avoid extreme charring or burning of any food, including carbohydrates, as it may produce potentially harmful compounds. When grilling carbohydrate-rich foods like vegetables or bread, it's best to avoid burning them, as high-temperature cooking can lead to the formation of harmful substances, although the evidence is more robust for proteins like meats 1. The main cancer risk associated with grilling is typically linked to high-temperature cooking of proteins, particularly meats, which can form heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) 1. Carbohydrates undergo different reactions when heated, such as caramelization, which are generally considered safe. However, to minimize any potential risks, it's advisable to grill carbohydrates until they're cooked through and lightly browned, rather than charred or blackened. Some key points to consider when grilling carbohydrates include:

• Avoiding extreme charring or burning of any food
• Grilling carbohydrates until they're cooked through and lightly browned
• Maintaining a balanced diet with a variety of cooking methods for overall health
• Being aware of the potential risks associated with high-temperature cooking of proteins, particularly meats, which can form HCAs and PAHs 1. According to the american cancer society guideline for diet and physical activity for cancer prevention, published in 2020 in the journal Ca-A Cancer Journal for Clinicians, proper food preservation, processing, and preparation methods can help maintain the nutrient content of foods and avoid the introduction of harmful substances 1.

From the Research

Charring Carbohydrates and Cancer Risk

• Charring carbohydrates on a grill can lead to the formation of potentially harmful chemicals, known as process contaminants, which can be detrimental to human health 2.
• These contaminants include polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), and acrylamide, which have been linked to an increased risk of cancer 3, 4, 5.
• The formation of these contaminants can be influenced by various factors, including the type of food being grilled, the temperature and duration of grilling, and the presence of other substances such as fat and spices 4, 6.

Mitigation Strategies

• Several strategies can be employed to reduce the formation of these harmful compounds, including:
  • Marinating or adding spices and antioxidants to the food before grilling 4, 6
  • Using lower temperatures and shorter grilling times 4
  • Removing visible charring from the food 4
  • Choosing leaner cuts of meat and reducing fat pyrolysis 4
• Understanding the formation pathways of these toxic compounds is crucial for reducing their occurrence in thermally processed foods 6.

Health Risks

• Consumption of PAHs and HAAs has been linked to an increased risk of certain cancers, including colon cancer 3, 4.
• Acrylamide and glycidol have been characterized as carcinogens with a genotoxic mechanism in animal experiments 5.
• The health risks associated with these contaminants can be minimized by reducing exposure to them, which can be achieved through the implementation of mitigation strategies during food processing and preparation 2, 6.