From the Guidelines
There is no established direct link between eating barbecue and developing non-Hodgkin lymphoma (NHL). While some studies have suggested that consuming charred or well-done meats might increase cancer risk due to the formation of potentially carcinogenic compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) during high-temperature cooking, the evidence specifically connecting barbecue consumption to NHL is limited and inconclusive, as noted in a recent study 1. The primary risk factors for NHL include age, immune system disorders, certain infections, and exposure to specific chemicals or radiation.
Key Considerations
- A systematic review and meta-analysis by Molina-Montes et al did not include any patients with hematological cancers among their postdiagnosis cohorts, highlighting the lack of direct evidence on the topic 1.
- The association between fruit and vegetable consumption and cancer recurrence, mortality, and all-cause mortality in patients with cancer was examined in a systematic review and meta-analysis by Hurtado-Barroso et al, which included 3 studies of patients with non-Hodgkin lymphoma, but reported null results for prediagnosis vegetable and fruit consumption in relation to survival from non-Hodgkin lymphoma or any cause 1.
- The American Cancer Society guidelines on nutrition and physical activity for cancer prevention suggest limiting consumption of processed meats and red meats, and choosing fish, poultry, or beans as an alternative to beef, pork, and lamb 1.
Recommendations
- If you enjoy barbecue, consider moderating consumption and using cooking methods that reduce charring, such as marinating meat before grilling, cooking at lower temperatures, avoiding direct exposure to flames, and removing charred portions.
- Maintaining a balanced diet rich in fruits and vegetables alongside occasional barbecue consumption is a reasonable approach to minimize any potential risks while still enjoying this food.
- Choose whole grains instead of refined grain products, and limit consumption of processed and red meats, as suggested by the American Cancer Society guidelines on nutrition and physical activity for cancer prevention 1.
From the Research
Association between BBQ and NHL
- There is no direct evidence to suggest that eating BBQ causes Non-Hodgkin Lymphoma (NHL) 2, 3.
- A study found that consumption of meat, whether or not it is well-done, does not increase the risk of NHL 2.
- However, another study found that grilled red meat intake is a risk factor for pancreatic cancer, which may be relevant due to the similar cooking methods involved in BBQ 4.
- Polycyclic aromatic hydrocarbons (PAHs) are formed when muscle meat is cooked using high-temperature methods, such as grilling directly over an open flame, and have been found to be mutagenic 5.
- The level of PAHs in grilled meats can be reduced by removing meat drippings and smoke with alternative grilling apparatus 5.
Risk Factors for NHL
- NHL is a heterogenous disease, with each subtype associated with different risk factors 3.
- Marginal zone lymphoma (MZL) is strongly associated with Sjogren's syndrome (SS) and Hashimoto's thyroiditis, while peripheral T-cell lymphoma (PTCL) is most associated with celiac disease 3.
- Occupational exposures among farm workers or painters increases the risk of most of the common subtypes 3.
- Prior radiation treatment, obesity, and smoking are most highly associated with diffuse large B-cell lymphoma (DLBCL) 3.
Cooking Methods and Cancer Risk
- Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed in temperature and time-dependent manners during cooking of meat may increase the risk of certain cancers 4.
- The method of meat preparation, in addition to total intake, is important in assessing the effects of meat consumption in epidemiologic studies 4.