For two reasons, cooking with grills may be problematic. First, "dirty" burns both charcoal and wood, creating not only hydrocarbons, but also small soot particles that pollute the air and can aggravate problems with the heart and lungs. Second, two forms of potentially carcinogenic compounds in cooked meat can be produced by grilling meat: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
Cancer
As fat from meat drips onto the charcoal, PAHs shape, according to the American Cancer Society. The smoke then rises and can be collected on the food. As it is burnt, they can also form directly on the food. The hotter the temperature, the more HCAs are produced, and the longer the meat cooks.
Broiled and pan-fried beef, pork, fowl, and fish may also produce HCAs. In fact, researchers from the National Cancer Institute have identified 17 distinct HCAs that result from cooking "muscle meats," HCAs that may pose risks of human cancer. An increased risk of colorectal, pancreatic, and breast cancers has also been shown in studies associated with high intakes of well-done, fried, or barbecue meats.
Air pollution
Texans who like to say they "live and breathe barbecue" could be doing just that to the detriment of their health, according to the Texas Commission on Environmental Air Quality. A 2003 study by Rice University researchers found that microscopic bits of polyunsaturated fatty acids emitted from meat cooking on backyard barbecues into the atmosphere helped to pollute Houston's climate. Occasionally, the city reports air pollution levels that place it among the most contaminated urban areas in the United States. However, emissions from barbecues are definitely dwarfed by those generated by motor vehicles and industry.
Air pollution is produced by both briquettes and lump charcoal. Other environmental dangers are produced by the processing of lump charcoal, made from charred wood to add flavor. Their production leads to deforestation and contributes to atmospheric greenhouse gases. Charcoal briquettes have the advantage that they are made partly from sawdust, a good use of waste wood. However, famous brands can also contain dust from coal, starch, sodium nitrate, limestone, and borax.
Use natural charcoal to reduce health risks
By sticking with so-called natural charcoal products, consumers may prevent exposure to these potentially harmful additives. Look for charcoal that is made from 100% hardwood and does not contain coal, tar, limestone, or petroleum products. Third-party certification services may help select items that are harvested in a sustainable manner, such as the Forest Stewardship Council.