The Study
Formation and mitigation of PAHs in barbecued meat – a review
This is like a book report that summarizes what other scientists have found about barbecue safety. It tells us what might help reduce harmful chemicals, but it doesn't do new experiments to prove these ideas work.
Analysis score
Maximum 5 for a narrative review.
Where the score came from
Grilling meat can create bad chemicals that cause cancer, but there are ways to reduce them.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 51 / 100
Quality score
Based on clinical experience or non-systematic literature reviews. The lowest level of evidence as they are most susceptible to bias and personal perspective.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Not specified
- 2Not specified
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Critical Reviews in Food Science and Nutrition
Year
2021
Authors
L. Duedahl-Olesen, Alin C Ionas
Related Content
Claims (4)
Cooking food at high heat, like grilling or frying, creates chemicals that can damage your DNA and lead to cancer.
You can make grilled meat safer by cutting off burnt parts, stopping fat from dripping and burning, using marinades with vinegar or lemon juice, or picking leaner meat to reduce harmful chemicals.
When you grill meat, chemicals called PAHs can form from the smoke and flames. Eating these chemicals might raise your chances of getting cancer.
Certain things like how you cook, what kind of meat you use, and what you add to it can lower the amount of harmful chemicals that form when you barbecue.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.