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Grilled meat-cancer links rumor may be true by Alayne Prenger Dietetic Intern You may have heard rumors about the link between cancer and charbroiling, smoking, and grilling meat. As barbecue season draws closer, many people ask if such a connection really exists.  Unfortunately, it might.  The connection is due to a substance called polycyclic aromatic hydrocarbons (PAHs), which form when any food, especially meat, is cured, smoked, or cooked over an open flame. The fat in the meat reacts to the heat and begins to form PAH deposits in the food. Once PAHs come in contact with the body, they are activated in our cells and bind to DNA. This can cause DNA mutations that potentially lead to cancer.  PAHs  were proven to cause liver toxicity, immunotoxicity, and tumors of the GI tract, liver, and lungs in laboratory animals, but not enough studies have been conducted to determine the effects in humans.  While you most often here about PAHs in charbroiled meats, there are many other significant sources of them in the typical American diet. Vegetables and grains contain PAHs due to environmental exposure.  For example, vegetation or grain grown closer to a road will contain more PAHs from car exhaust, and food grown in near proximity to a chemical or industrial site may contain more PAHs from soil and air contamination. It is impossible to avoid all PAHs, but it is possible to reduce the intake from your diet if you are concerned about PAH exposure. Choosing leaner cuts of meats and fish, placing foods farther from the heat source while cooking, and cooking foods for longer time periods at a lower temperature (medium heat) will reduce the amount of PAH formation in meats. Just make sure meats are still thoroughly cooked!  Also try to eat less smoked meat, fish, or cheese, and avoid charring foods, or letting them come in contact with the heat source. These methods will all decrease the amount of PAHs formed. The waxy surface of fruits and vegetables can also concentrate large amounts of PAHs from the environment. Washing or removing the outer layer of these can also remove many of the PAHs from the food.    Friday, Feb. 18, 2005 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to petersnd@musc.edu or catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Community Press at 849-1778.