12 Ways Outdoor Grilling Could Be Harming Your Health

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Outdoor grilling is what summer weekends are made for, smoky flavors, and enjoying the grill with family and friends. That backyard barbecue may be filling your plate with delicious food, but it may also be slipping on the menu some health hazards. But many people don’t realize the potential risks when grilling or when overexposed to the grill’s smoke and heat.

Before you blow up that barbecue grill once more, I thought it might be a good idea to look at how it could potentially be hurting your health and ways you could make your next barbecue a little safer. Whether you are a grilling pro or weekend warrior, these insights may help bring you a bit more peace of mind.

Excessive Char Formation

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Sure, blackened char on your steak looks delicious, but it’s a breeding ground for carcinogenic compounds, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), it’s not so pretty for your tongue. When meat is cooked at high temperatures certain compounds form and are linked to increased cancer risk. If you really like that crispiness, flip the meat more often and lower the heat slightly to reduce harmful char formation.

Inhaling Smoke

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Grilling isn’t just about the meat, it’s also about the smoke that fills those around you. Particles and PAHs from these smoky clouds go right to your lungs when you inhale, and may lead to problems with your breathing over time. Wear gloves and take breaks as well as stand upwind from the grill and away from the smoke to protect your lungs.

Food Poisoning From Undercooked Meats

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Grilling meat is tricky because you want it cooked to perfection. You can easily over char the outside without cooking the inside through especially with the thicker cuts. Whether you have chicken or pork for your dinner, risks come with eating undercooked meats because of the presence of bacteria like salmonella, which lead to serious foodborne illnesses. Buy a meat thermometer and cook to safe temperatures so that you don’t have to be sitting there like a bad parent wondering if you’ve poisoned your child.

Lighter Fluid Chemical Exposure

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Lighter fluid might help, but it’s also a source of volatile organic compounds (VOCs) that will cling to your food if the fluid doesn’t burn off completely. They’re not good for your dinner or your lungs. A chimney starter or natural fire starters will help you safely get your grill started while avoiding chemicals in your cookout.

Burning Treated Wood

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There are times, when people in a pinch will use treated wood, painted wood or other non standard fuel sources for their grill. When you burn treated wood, you get toxic chemicals released that make your meal an experiment in chemistry you didn’t volunteer for. Stick with approved grilling woods or charcoal, and never add unwanted chemicals to your food or environment.

Excessive Salt Use

Many marinades and rubs can have a lot of salt in them, and while you need salt for flavor, according to Blood Pressure UK, too much can contribute to high blood pressure and other heart problems. So it makes sense to focus on the salt shaker, and it would be a good idea to use fresh herbs and spices on your meats instead. To amp it up without the salt, add a dash of citrus or vinegar to a marinade.

Unclean Grill Grates

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Not cleaning those grill grates after each use is not only saving you grease and residue, it’s also inviting bacteria to your party. The remnants of old food particles on the grill can give rise to harmful pathogens that will be passed on to new foods when you grill the next time. With just a quick scrub after each use, and another thorough clean periodically you can make a big difference in keeping germs at bay.

Overcooking Meats

Grilling is as much of a risk for overcooking as it is undercooking. Overcooked meats are also tough and dry, and they are high in HCAs. Something that will taste a lot better and keep those carcinogens at bay is finding that sweet spot to perfectly cook meat without charring it into a hockey puck. Best friends here are a meat thermometer and a watchful eye.

Nonstick Grills, Plastic and Toxins

If you have nonstick grilling accessories, or any plastic parts in your grill, then you should know some of them can release toxic fumes if they reach a scorching temperature. Nonstick coatings like Teflon break down at high temperatures, releasing fumes toxic to your health. To avoid these risks, if you’re using nonstick gear, keep the temperature lower or switch to stainless steel or cast iron as options.

Cooking High Fat Processed Meats

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If you were using sausages or hot dogs, or any processed meat product for that matter, you are probably dealing with fat and nitrates, and fat and nitrates have a bad rap for flare ups and char. High intakes of processed meats has also been related to an elevated risk of cancer. If there’s any chance to reduce these risks, opt for fresh meats (or veggie alternatives) while still enjoying the grill.

Not Taking Proper Grill Ventilation

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Think twice about cooking indoors or in a poorly ventilated area. It’s a recipe for smoke buildup. Without proper ventilation, harmful fumes and particles are free to stay in your house, making breathing more difficult. Grill outdoors or in a well-ventilated area to avoid getting smoke in your face and your loved ones.

High Heat Cooking Oils

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Some oils are not up for a temperature of a high temperature grill. They heat to the smoke point – and the lowest smoke point oils, like olive oil, can release harmful compounds at very low temperatures. If you’re using oils with lower smoke points, such as olive oil and flaxseed oil, switch to oil with higher smoke points, like avocado or grapeseed oils, which are better for grilling or don’t break down as easily on high heat.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.