On 6/17/2013 3:38 AM, Ed Pawlowski wrote:
> On Mon, 17 Jun 2013 01:07:01 -0700, isw > wrote:
>
>
>
>> Bottom line: without putting some numbers on the risk, the article is
>> totally useless, except to scare people into doing things they may not
>> need to do.
>>
>> So, does anybody know (with numbers):
>>
>> How much does the risk of cancer increase due to eating grilled meat?
>>
>> What is the relative risk between grilled meat once a day, once a week,
>> once a month, ..?
>>
>> Isaac
>
> Impossible to give accurate numbers. Cooking on the grill is not the
> problem, it is the burning fat and stuff that comes back from the
> fire. That varies from grill to grill to griller to griller to
> different meats.
>
> One of the tips I saw was to use foil over the grill to avoid the
> carcinogens. They are essentially taking the grill and making it into
> a frying pan. WTF? Why not just use a fry pan?

Oh good catch there.

> It may be smart to avoid heavily charred meats every day, but I think
> that properly grilled food a couple of times a week in summer is
> minimal risk. I did read that in countries where people eat most all
> their meals cooked over a wood fire have higher incidents of stomach
> cancer.

The data on this remains a mixture of non-discrete points:

http://www.cancer.gov/cancertopics/f...k/cooked-meats

Nevertheless, numerous epidemiologic studies have used detailed
questionnaires to examine participants’ meat consumption and meat
cooking methods to estimate HCA and PAH exposures. Researchers found
that high consumption of well-done, fried, or barbecued meats was
associated with increased risks of colorectal (14), pancreatic (15, 16),
and prostate (17, 18) cancer.