Healthy grilling
Reduce harmful substances
01
Polycyclic aromatic hydrocarbons (PAHs)
Polycyclic aromatic hydrocarbons (PAHs) are compounds that can be formed when grilling meat. These chemical substances form when fat and meat juices drip onto the glowing charcoal, producing smoke and PAHs. Some PAHs are known to be carcinogenic and their consumption can pose health risks.
03
Heterocyclic amines
Heterocyclic amines are a group of compounds formed by the reaction of amino acids and creatine at high temperatures, as occurs during grilling. These substances have been linked to various types of cancer. The formation of heterocyclic amines can be influenced by the type of food being grilled, the grilling temperature and the duration of grilling.
02
Acrylamide
Acrylamide is a chemical compound that is formed when foods rich in carbohydrates, such as potatoes or bread, are heated. Small amounts of acrylamide can also be formed when grilling marinated meat. High temperatures promote the production of this substance, which is suspected of increasing the risk of cancer.
04
Benzopyrene
Benzopyrene is a polycyclic aromatic hydrocarbon that can be formed when burning wood or charcoal. It is transmitted through smoke and can deposit on food. Benzopyrene is considered a carcinogen and can enter the body through consumption of grilled foods. Precautionary measures such as avoiding open flames and regularly turning grilled food can reduce the formation of benzopyrene.