Is charcoal grilling harmful to health?

From the Guidelines

Charcoal grilling is harmful to health due to the formation of potentially harmful compounds like polycyclic aromatic hydrocarbons (PAHs) when meat is cooked at high temperatures or when fat drips onto hot coals and creates smoke, as evidenced by a study published in Environmental Health Perspectives 1. The main concern with charcoal grilling is the intake of PAHs via the diet, which has been shown to be a major source of PAH uptake, with several studies indicating that the intake of PAHs via the diet is large and much higher than the intake via inhalation 1. Some key points to consider when assessing the health risks of charcoal grilling include:

• The formation of PAHs in food, particularly in meat cooked at high temperatures or when fat drips onto hot coals and creates smoke 1
• The potential for PAHs to cause cancer, with several organs believed to be susceptible to tumor formation after exposure to PAHs, including the lungs, skin, esophagus, colon, pancreas, bladder, and breast in women 1
• The importance of proper precautions to minimize health risks, such as marinating meat before cooking, avoiding charring or burning food, trimming excess fat, using a drip pan, and ensuring good ventilation in the grilling area However, it is essential to note that the evidence on the health effects of charcoal grilling is not entirely conclusive, and more research is needed to fully understand the risks and benefits. A more recent study published in Environment International 1 highlights the importance of indoor air quality and the potential health risks associated with particulate matter (PM) exposure, which can be relevant to charcoal grilling in enclosed spaces. To minimize health risks while charcoal grilling, it is recommended to follow proper precautions, such as those mentioned above, and to consider alternative cooking methods that may be safer and healthier 1.

From the Research

Health Risks Associated with Charcoal Grilling

• Charcoal grilling has been found to pose potential health hazards due to the exposure to barbecue fumes, which contain particulate matter and polycyclic aromatic hydrocarbons (PAHs) 2.
• The exposure to PAHs through inhalation and dermal contact can amount to a significant dosage, comparable to those from consuming charcoal-grilled meat 2.
• The potential health risk associated with charcoal grilling is estimated to be in the range of 3.1 × 10(-10) to 1.4 × 10(-4) for people of different age groups, with a 95% confidence interval comparable to the lower limit of the potential cancer risk range 2.

Formation of Harmful Compounds during Charcoal Grilling

• The formation of PAHs during charcoal grilling is influenced by factors such as the type of charcoal used, grilling procedures, and the presence of meat drippings and smoke 3, 4, 5.
• The use of alternative grilling apparatus and removal of meat drippings and smoke can significantly reduce the formation of PAHs 3.
• The type of charcoal used can also impact the formation of PAHs, with extruded charcoal resulting in higher levels of PAHs compared to white or black charcoal 5.

Mitigating the Health Risks of Charcoal Grilling

• Using electric grilling as an alternative to charcoal grilling can reduce the formation of harmful compounds such as heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) 6.
• Applying tea marinades to meat before grilling can also help prevent the formation of HCAs and BaP 6.
• Choosing low-fat meats and using white charcoal can reduce the formation of PAHs in charcoal-grilled meat 5.