We Brits really love a barbecue, with their sunshine (fingers crossed), good times and delicious food. On average, households barbecue 10 times every summer, but lurking behind the flames are some potential health hazards.
Burning your food: Burnt food doesn’t just taste bad. According to the World Cancer Research Fund, there’s evidence that barbecued meat, poultry and fish could increase the risk of stomach cancer.
The cancer-causing culprits are heterocyclic amines (HCAs), formed when amino acids (protein building blocks) in these foods are subjected to very high temperatures (as is the case with barbecuing), and polycyclic aromatic hydrocarbons (PAHs), found in smoke and flames.
To lower exposure to these chemicals, avoid eating burnt or overly charred food. Flames occur when fat drips onto coals so choose lean over fatty meats, don’t overcrowd the griddle, and if flames do flare up, move food to a cooler part of the grill.
Partly cooking food first, then finishing it on the barbecue, also reduces the time food is exposed to flames and smoke. Using an air fryer to part cook is a great option – Korean research found air frying inhibits the formation of HCAs in chicken wings and belly pork compared with grilling.
Marinade meat with herbs and spices, too – ginger, garlic, rosemary and turmeric, have all been found to reduce HCAs. Portuguese researchers also found marinating steak in dark beer before barbecuing reduced PAHs by 53 per cent, while red wine and cider vinegars lowered PAHs in chargrilled pork by 66 per cent, and white wine vinegar by 79 per cent.
But there are plenty of other health hazards when it comes to cooking over coals.
Too much meat: Although many of us now enjoy more plant-based meals, meat still takes the spotlight at barbecues – and we often eat a lot of it.
In a Great British BBQ survey, just three percent of people said they preferred veggies over steak, sausages and burgers. It’s not great news for health as red meat is high in saturated fat, which can increase blood cholesterol.
To lower saturates, swap beef and lamb for chicken and turkey, cut the fat off meat, and try lean pork – per 100g, it contains 1.4g saturates, compared with 2.2g in lean beef, and 3.8g in lean lamb (health guidelines recommend a maximum of 20g a day).
There’s also good evidence that red and processed meat like sausages increase the risk of bowel cancer so put omega-3 rich salmon, sardines, mackerel and prawns on the menu.
Plant-based burgers and sausages are widely available now, but check labels as they can still be high in fat and salt.
A budget-friendly happy medium is to replace some of the meat, but not all. For example, make burgers with half mince and half lentils. And load skewers with a little meat and a lot of veg or fill half the griddle with corn cobettes, mushrooms, pepper halves, sliced aubergine and courgette to serve alongside your meat.
Food poisoning: According to the Food Standards Agency there are 2.4 million cases of food poisoning each year, with cases doubling in summer. Barbecued food undoubtedly contributes as there’s a greater chance of eating undercooked meat, food being left in the sun, and cross-contamination between raw and prepared foods.
To reduce the risk, start with a clean griddle – almost half of us admit to not cleaning it after cooking. Make sure barbecue coals are hot enough before starting to cook otherwise food can be charred on the outside, but raw in the middle. Don’t wash raw chicken or meat (it splashes bacteria around), but do pack it in separate, sealed containers and use cooler bags and boxes with ice to keep it cold.
Cook meat and poultry thoroughly – red meat such as steaks can be served rare if the outside is seared properly, but there shouldn’t be any pink in the middle of chicken, pork, kebabs, burgers or sausages, and juices should run clear.
Avoid cross-contamination by keeping raw and cooked ingredients separate – even on the grill – and using different utensils, chopping boards, plates and bowls for each. And never pour leftover marinade from raw meat onto partially or cooked meats – if you want to use it, cook it in a pan first. Finally, wash hands regularly, keep salads and dips cool and covered, and store leftovers quickly.
Cuts, burns and scalds: Accidents are common in the kitchen, but barbecuing adds even greater risk, with bigger flames and sharp tools. According to 2002 figures from the Royal Society for the Prevention of Accidents – the most up-to-date they have – approximately 1,800 Brits visited A&E after barbecue-related accidents, with 44 per cent of these being burns.
Fast forward to today and chances are these numbers are considerably higher as barbecues have increased in popularity – the number we now hold each summer has quadrupled in the last decade alone.
A 2021 survey from the US gives more realistic numbers – 13 per cent of those owning a barbecue admitted a hot coals-related accident. To prevent injury, make sure the barbecue is stable, in good condition and away
from sheds, fences and overhanging trees. Never pour lighter fluid, petrol or meths over the coals (accidents aside, food will taste unpleasant). Use long-handled tools, take care when opening foil parcels (which release scalding steam) and leave charcoal and disposable barbecues to cool completely before binning them so they don’t burn others or cause fires.
Meanwhile, take care with wire brushes used to clean your cooking grate. As well as causing cuts, loose wire bristles can end up on the grill and in food, causing injuries to the mouth, throat and even the oesophagus, stomach and intestines.
One study from the University of Missouri School of Medicine said wire-bristled grill brushes were responsible for almost 1,700 injuries in the States between 2002 and 2014 that resulted in a hospital visit.
Booze binges: From Pimm’s and Prosecco to lager and cider, barbecues and booze typically go together. Drinking often starts in the afternoon and carries on into the night, making hangovers more likely.
Dehydration is a common problem, especially when sunshine is added to the mix. Also, excessive drinking makes accidents more likely.
According to an American survey, 37 per cent of people owned up to barbecuing while drunk – with a quarter admitting to having had a related accident, compared with just six per cent who were sober. Boozing also means we’re more likely to over-indulge, making us prone to indigestion when we finally get to bed.
Dilute alcohol by mixing wine with soda water, adding extra lemonade to Pimm’s and pouring cider over ice. Have an alcohol-free drink for every alcoholic one – try elderflower cordial with sparkling water, or go for a fruit juice and lemonade.
Meanwhile, mixers often provide the flavour we associate with alcoholic drinks so have your usual tipple minus the shot – think tonic, ice and lemon without the gin, or a virgin mojito with lime juice, mint, sugar, and soda water, but just ditching the rum.
