Grilling and carcinogens

[Kelly White]

My grill and wood chips are my best friends in the world. I inadvertently started reading about carcinogens with hot seared/grilled meat

Specifically the Advanced glycation end products (AGEs)

I am hoping this is just hippy nonsense? My smoked chicken quarters are so off the hook I eat them almost as much as red meat.

http://www.precisionnutrition.com/al...ng-carcinogens

[Darryl Shaw]

Originally Posted by Kelly White

My grill and wood chips are my best friends in the world. I inadvertently started reading about carcinogens with hot seared/grilled meat

Specifically the Advanced glycation end products (AGEs)

I am hoping this is just hippy nonsense? My smoked chicken quarters are so off the hook I eat them almost as much as red meat.

http://www.precisionnutrition.com/al...ng-carcinogens

That article contained a lot of good advice and the authors tips for reducing the amount of HCAs, PAHs and AGEs in your diet will help but it would be wise to remember the old adage the dose makes the poison and follow the advice of the World Cancer Research Fund to limit intake of red meat and processed meat, which includes smoked meat, to less than 500g cooked weight (about 700-750g raw weight) a week.

WCRF - Cancer Prevention Recommendations and Videos.

Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective.

Advanced glycation end products in foods and a practical guide to their reduction in the diet.