Summertime is the main grilling time for Americans, but I do have patients that grill all year round.  This is some very useful information I gathered this from the American Institute for Cancer Research newsletter. You can get further information from them at the American Institute for Cancer Research, 1759 R Street, NW, Washington, DC 20009 or calling them at (202) 328-7744.

The following questions may have more than one correct answer and the answers are found after the multiple choices.

1. Grilling can raise cancer risk because: 
• a) The grill is usually dirty.
• b) Flies and pollution from air can land on the food.
• c) Red meat, poultry or seafood can form carcinogenic compounds called heterocyclic amines (HCAs) when exposed to high heat.  HCA’s can damage the DNA of our genes, beginning the process of cancer.
• d) Fat from red meat, poultry and seafood can drip, creating a cancer-causing substance called polycyclic aromatic hydrocarbons (PAHs). Smoke can flare-ups deposit the PAH’s back on the meat.
2. What are the best choices for grilling?
• a) Vegetables and fruits because they don’t form HCA’s.
• b) Vegetables because natural phytochemicals in them stimulate enzymes that can convert HCA’s to an inactive form that is easily eliminated from the body.
• c) Lean meats, like skinless chicken and fish, because they drip less fat.
• d) Small portions of red meat, like kebabs, because they cook fast.
3. A marinade can decrease carcinogens that form during grilling up to 96% because:
• a) It acts as a barrier, keeping flames from directly touching the meat.
• b) Typical marinade ingredients, like vinegar, citrus juices and olive oil have special protective powers.
• c) Scientists aren’t sure why.
4. If you decide to grill meat, which simple cooking adjustment(s) will reduce the formation of carcinogens?
• a) Covering the grill with punctured aluminum foil.
• b) Turning the gas down or waiting for the charcoal to become low-burning embers.
• c) Raising the grilling surface.
• d) Placing meats to the side of the heat source.
5. Flipping meat every minute can also reduce the formation of carcinogens for the following reason(s):
• a) Turning the meat often accelerates the cooking process so there is less exposure to heat.
• b) Flipping propels HCA’s off the meat into the air.
• c) Charring is less likely.
6. Safer methods of cooking meat (than grilling) include:
• a) microwaving
• b) roasting
• c) stewing
• d) high-heat pan frying
7. If you decide to grill red meat, to limit cancer risk, you should eat no more in a day than what amount?
• a) 22 ounces?
• b) 1 pound?
• c) 10 ounces?
• d) 3 ounces?