From the Guidelines
Eating barbecue is not a curse, but rather a dietary choice that can have implications for physical health, particularly in relation to the consumption of processed meats. When considering the health impacts of barbecue, it's essential to look at the broader context of dietary patterns. According to a study published in the Annals of Internal Medicine 1, the evidence suggests that decreased intake of processed meat, which may include some barbecued meats, is associated with a very small reduced risk for major morbid cardiometabolic outcomes. However, this reduction is minimal, with a range of 1 fewer to 12 fewer events per 1000 persons with a decrease of 3 servings/wk. Key points to consider about barbecue consumption include:
- The formation of potentially harmful compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) during high-temperature cooking.
- The importance of balancing barbecue consumption with a diet rich in vegetables, whole grains, and other nutrient-dense foods.
- Considering marinating meat before cooking and avoiding charring to reduce the formation of harmful compounds. Given the low to very low certainty of evidence regarding the health impacts of processed and red meat consumption, as noted in the study 1, the decision to consume barbecue should be made with an understanding of the potential physical health considerations, but without fear of supernatural consequences. To minimize health risks, moderation and a balanced diet are key.
From the Research
Eating Barbecue: Health Risks
- There is evidence to suggest that consuming barbecue, particularly grilled, barbecued, and smoked meat, may be associated with increased health risks 2, 3, 4.
- A study published in the Journal of the National Cancer Institute found that high prediagnosis grilled/barbecued and smoked meat intake was associated with increased risk of all-cause mortality 2.
- Another study published in the International journal for vitamin and nutrition research found that long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer, and type 2 diabetes 3.
- Exposure to barbecue fumes, particularly dermal contact, may also be a significant source of health hazards to the general population 4.
Comparison to Other Foods
- In contrast, a systematic review and meta-analysis published in The American journal of medicine found that higher egg consumption (more than 1 egg/day) was not associated with significantly increased risk of overall cardiovascular disease events, and was actually associated with a significantly decreased risk of coronary artery disease 5.
- However, it is essential to note that the health effects of barbecue consumption are not directly comparable to those of egg consumption, as the studies examined different foods and health outcomes.
Limitations and Future Research
- The current evidence on the health effects of barbecue consumption is limited, and more research is needed to fully understand the potential risks and benefits associated with consuming barbecue 2, 3, 4.
- Further studies should investigate the specific components of barbecue that may be associated with increased health risks, as well as the potential benefits of moderate barbecue consumption 2, 3, 4.