Can High Temperature Cooking Increase Cancer Risk?

Posted by Rheta Mankin on August 23rd, 2015

While the jury is still out, some studies indicate consuming meats that are cooked at high temperatures may increase the risk of expose to cancer-causing chemicals. The risk, researchers say, is especially high when pan frying or grilling at temperatures of 300 degrees or higher is the desired method of food preparation.

The link between this type of cooking and cancer risk is found courtesy of particular chemicals that form in meat as they are cooked. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are created when muscle meat (beef, pork, poultry and fish) is cooked at high temperatures. Laboratory experiments have shown that both PAHs and HCAs are mutagenic. That means they can cause changes in DNA that may increase the risk of cancer formation.

While specific guidelines related to cooking meat have not yet been issued, studies involving animal models have found that PAH and HCA exposure can cause cancer. These experiments have mainly involved rodents and the use of diets supplemented with HCAs. Rodents fed HCA supplements developed tumors in the skin, lung, prostate, breast, colon and other organs.

Although animal research has revealed links between these meat-produced chemicals, human population studies have not yet established a strong link between exposure and cancer in people. That said, researchers say there are methods that can lower exposure. People concerned about HCA/PAH consumption can take such measures as:

•    Avoiding cooking over an open flame or directly on a hot metal surface
•    Avoiding prolonged cooking times
•    Using a microwave to precook items before exposure to high temperatures
•    Continuously turning meat to reduce HCA formation
•    Cutting off charred portions of meat
•    Refraining from using meat drippings to make gravy

While the jury is still out on the possible link between PAHs, HCAs and human cancer, those concerned can take measures to reduce their risks. Alternative cooking methods can help reduce possible exposure.

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