The National Cancer Institute, Department of Medical Services, Ministry of Public Health, Thailand, reports:
Consuming grilled foods, such as BBQ or Thai hotpot (Moo Krata), frequently and in large amounts may expose you to three types of carcinogens:
- Nitrosamines – Found in processed foods like meatballs, sausages, and ham.
- Pyrolysates – Formed in charred or burnt parts of meat, such as grilled pork slices or pork belly.
- Polycyclic Aromatic Hydrocarbons (PAHs) – Generated when fat and oils drip onto hot coals, creating smoke that deposits PAHs on the grilled meat, similar in danger to cigarette smoke.
Regular consumption of these grilled foods can lead to accumulation of carcinogens in the body, increasing the risk of liver cancer, bile duct cancer, and colorectal cancer.
While grilled foods are hard to avoid—especially during festival seasons or BBQ parties—you can reduce risks by:
- Removing charred or burnt parts before eating.
- Cooking meat at lower heat to avoid excessive charring.
- Limiting frequency of consumption, saving grilled meals for special occasions.
- Increasing intake of healthy foods alongside.
By making these simple choices, you can significantly reduce your cancer risk while still enjoying your favorite grilled foods. ^^
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