Safe Summer Grilling

      Presented by Cathy Scanlon
             Dietetic Intern
  Vanderbilt University Medical Center...
Does grilling meats produce
cancer-causing compounds?
The concentration of dietary carcinogens in
grilled meats is low and...
How does grilling produce
   dietary carcinogens?
Animal muscle contains creatine and
creatinine
When heated these compoun...
HAAs and PCAs
HAAs are found in the “black stuff” that is
on the grill and the food

PCAs are found in the smoke that rise...
Tips for reducing dietary
carcinogens in grilled meats
Choose low-fat meats to grill
  “loin” or “round”
  skinless chicke...
Tips for reducing dietary
carcinogens in grilled meats
Since fat adds flavor, try these for adding
flavor back to low-fat ...
Tips for reducing dietary
carcinogens in grilled meats
Use a spatula or tongs to turn meat. This
helps prevent PCAs
Turnin...
Tips for reducing dietary
carcinogens in grilled meats
Remove the charred or burned portions
from the meat before you eat ...
A word about food safety
Food poisoning cases rise greatly in the
summer months
  improperly cooked meats
  harmful bacter...
A word about food safety
Always check the internal temperature of
the meat before you eat it
  There is absolutely no othe...
Adequate internal
    temperatures for meat
Chicken                170 to 180 F
Ground Beef            160 F
Beef/Pork who...
Websites of interest
American Institute of Cancer Research
  www.aicr.org
Food Mutagens: The Cooking Makes the
Difference,...
References
1. The American Dietetic Association
  www.eatright.org
2. www.healthatoz.com
3. www.ruralmetrocny.com
4. www.d...
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Safe Summer Grilling

  1. 1. Safe Summer Grilling Presented by Cathy Scanlon Dietetic Intern Vanderbilt University Medical Center 1
  2. 2. Does grilling meats produce cancer-causing compounds? The concentration of dietary carcinogens in grilled meats is low and the risk factors are not alarming… However these compounds have been associated with tumors in animals and may increase the risk of breast, colon, stomach, and prostate cancer in humans 2
  3. 3. How does grilling produce dietary carcinogens? Animal muscle contains creatine and creatinine When heated these compounds mutate to form heterocyclic aromatic amines (HAAs) and polyaromatic hydrocarbons (PAHs) Sometimes HAAs are called heterocyclic amines (HCAs) 3
  4. 4. HAAs and PCAs HAAs are found in the “black stuff” that is on the grill and the food PCAs are found in the smoke that rises when the fat from the meat drips on to the hot coals 4
  5. 5. Tips for reducing dietary carcinogens in grilled meats Choose low-fat meats to grill “loin” or “round” skinless chicken fish trim visible fat watch portion size 5
  6. 6. Tips for reducing dietary carcinogens in grilled meats Since fat adds flavor, try these for adding flavor back to low-fat meats: fat free salad dressing/marinades fresh herbs rubs It is interesting to note that a study done in 1997 found an 87% decrease in HAAs in marinated chicken breast 6
  7. 7. Tips for reducing dietary carcinogens in grilled meats Use a spatula or tongs to turn meat. This helps prevent PCAs Turning meat frequently also helps prevent HAAs and PCAs Pre-cook meat in a microwave before sticking it on the grill. Microwaving causes a clear liquid to be released which contains the creatine and creatinine. 7
  8. 8. Tips for reducing dietary carcinogens in grilled meats Remove the charred or burned portions from the meat before you eat it Grill meat in foil packets to keep smoke from the food Find alternative foods to grill such as vegetables, veggie burgers, tofu, and even fruit! Cover the grill grate with aluminum foil punched with holes 8
  9. 9. A word about food safety Food poisoning cases rise greatly in the summer months improperly cooked meats harmful bacteria multiply quickly outdoor Keep raw meat away from cooked meat and ready-to-eat foods Use color-coded plates 9
  10. 10. A word about food safety Always check the internal temperature of the meat before you eat it There is absolutely no other way to know if your meat reaches the proper temperature for killing bacteria. You cannot tell by looking. Refrigerate promptly to temperatures below 40 degrees F 10
  11. 11. Adequate internal temperatures for meat Chicken 170 to 180 F Ground Beef 160 F Beef/Pork whole cuts 145 F 11
  12. 12. Websites of interest American Institute of Cancer Research www.aicr.org Food Mutagens: The Cooking Makes the Difference, Lawrence Livermore National Laboratory www.llnl.gov www.cancer.org 12
  13. 13. References 1. The American Dietetic Association www.eatright.org 2. www.healthatoz.com 3. www.ruralmetrocny.com 4. www.diningservices.villanova.edu 5. www.colostate.edu 6. www.stfrancishospitals.org 13
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