BBQ – Dr. Barry Dworkin

The byproducts produced when barbequing meat like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amine (HAs) are considered to be carcinogenic compounds. However there isn’t enough evidence to show causality in humans but there are simple approaches to reducing potential risks.

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The byproducts produced when barbequing meat like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amine (HAs) are considered to be carcinogenic compounds. However there isn’t enough evidence to show causality in humans but there are simple approaches to reducing potential risks.