Can cutting away burnt meat prevent carcinogens?

 

Carcinogenic substances may remain even after removing the affected part.

When grilling meat, care must be taken to prevent it from burning or becoming overly charred. This is because harmful substances can be produced when grilling over high heat. Cooking meat at high temperatures can generate toxic substances called HCAs (heterocyclic amines), which may cause cancer. When heated below 100°C, HCAs are rarely produced, but at 200°C, their formation increases threefold. Additionally, direct contact of meat with flames can produce carcinogenic PAHs (polycyclic aromatic hydrocarbons).

Some people think it's okay to eat after removing the charred part, but while eating it once or twice may be fine, consistently consuming it over a long period can pose health risks. PAHs can remain in the smoke and in the meat even after removing the charred parts.

Therefore, when grilling meat, care should be taken to prevent it from burning. It is also good to do an initial partial grilling. This involves microwaving the meat for 1-2 minutes beforehand. The microwave's microwaves also help break down compounds that form heterocyclic amines in the meat.

It is also recommended to clean the grill with a kitchen towel or a wire brush before and after grilling meat. This is because the fat from the meat can burn and stick to the grill, potentially containing carcinogens. After cleaning, rinse with hot water to sterilize any remaining bacteria such as E. coli that may be present on the grill.