The Fund-raising BBQ

A fund-raising BBQ is a popular way of obtaining money for research into common cancers, in particular prostate and breast cancer.

BBQs produce many toxic substances including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and nitrosamines.

An amine is a compound where the functional group −NH₂ is present.

Heterocyclic compounds consist of one or more ring structures that contain different elements. In heterocyclic amines (HCAs) one of those elements is nitrogen. Pyridoxine (vitamin B6) is a HCA with the chemioal formula C₈H₁₁NO₃. So not all HCAs are toxic.

Toxic HCAs are formed from cooking red meat on high temperatures and can also be formed during the smoking of meat. They are created when amino acids, sugars and creatine or creatinine (found in meat) react. ¹

PhIP is one of the most abundant HCAs in cooked meat. HCAs are have a concentration that is measured in parts per billion in grilled and BBQ meats.

Polycyclic aromatic hydrocarbons (PAHs) are compounds consisting of only carbon and hydrogen that consist of multiple aromatic rings. They are produced by the incomplete burning of organic matter. There are several hundred compounds with varied degrees of toxicity. A number of PAHs are found as contaminants of vegetable oils. ²

Naphthalene (found in moth balls) is the simplest PAH consisting of two fused benzene rings.

Nitrosamines are organic compounds that contain a nitroso group (-N=O) which is attached to a second nitrogen atom.

N-Nitrosodimethylamine (NDMA) is a nitrosamine. It is very toxic causing damage to the liver and is a known carcinogen. NDMA is found at low levels in cured meat, fish, beer and tobacco and tobacco smoke.

NDMA can contiminate drinking water at very low concentrations and is difficult to detect and remove. It is not biodegradable, cannot be removed through carbon filtration and travels through soils.

Acid in the stomach causes nitrosamine compound formation but can be inhibited when the concentration is low such as in low-protein diets and a high-fruit diet due to the vitamin C content. A high-fat diet (greater than 10%) substantially increases nitrosamine formation. ³ ~ ⁴ ~ ⁵

NDMA can be produced by the chlorination of water.

Amines and Food

There are multiple sources on the internet suggesting that foods high in amines should be avoided or their consumption reduced. High amine foods include:

Note that this list contains some very nutritious foods.

If you suspect an allergy or intolerance, seek advice about obtaining a RAST test. This does have limitations but with proper management it should provide some guidance. It is almost impossible to avoid amines in diet.

Heterocyclic Aromatic Amines and Cooking

The formation of heterocyclic aromatic amines begins with the reaction between creatinine, a creatine by-product present in muscle, and reactive carbonyls generated during degradation of amino acids such as threonine and phenylalanine.

Heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs) have been found to be mutagenic – they cause changes in DNA that increases the risk of cancer. ⁶ ~ ⁷

Dietary supplementation of creatine is metabolised as creatinine resulting in the formation of genotoxic heterocyclic amines.

The Bessette study compared the levels of PhIP in people’s hair. It was detected in hair samples of all six meat-eaters but was only detected in one out of six vegetarians.

The level of PhIP in the single vegetarian was very low, just above the level of detection, suggesting that “exposure occurs primarily through the consumption of cooked meats or poultry, and that nonmeat-derived sources of exposure are probably negligible.”

Some compounds have been shown to inhibit the formation of HAAs, such as the amino acids N-acetylcysteine (NAC) and lysine, thiols such as allyl mercaptan (a garlic derived compound), phenols and quercetin. ⁸ ~ ⁹

Some cooking techniques, such as frying, have a significant impact on the formation of HAAs. During frying, oil undergoes reactions, such as oxidation, hydrolysis and decomposition, generating volatile compounds, such as aldehydes, alcohols, hydrocarbons, acids and as well as heterocyclic compounds.

The formation of HAAs is inhibited by phenols and thiols.

Phenols are derived from a variety of plant sources, such as fruits, vegetables, legumes, nuts, cereals, herbs, and spices.

Thiols are present in food such as garlic, onion and pepper.

The most predominant HAAs in cooked meat are:

In October, 2015, 22 scientists from ten countries met at the International Agency for Research on Cancer (IARC) in Lyon, France, to evaluate the carcinogenicity of the consumption of red meat and processed meat. Processed meat includes bacon, ham, hotdogs, sausages, salami, corned beef and canned meats. Processing can include smoking, salting, curing, canning, preserving and fermentation. Sodium nitrate (E250) is used as a preservative.

The majority of the Working Group concluded that there is sufficient evidence in human beings for the carcinogenicity of the consumption of processed meat. It also concluded that there is limited evidence in human beings for the carcinogenicity of the consumption of red meat. ¹⁰

In addition to the problems with consuming processed meat, high-temperature cooking introduces additional dangers. Even the smoke from BBQs or living nearby a restaurant can cause health problems. If you are pregnant, it is advisable to stay clear of BBQ smoke. Airborne products from frying hamburgers, bacon and soybean burgers were tested for mutagenicity (the ability to change DNA). The fumes generated by frying pork and beef were mutagenic but the soy burgers were not.

Cooking meat produces PhIP which is one of the most abundant HCA in cooked meat. This induces cancer of the colon, prostate and mammary glands in rats. PhIP has also been implicated in the initiation and progression of breast cancer in humans. ^{13 14}

A 2011 paper investigated the consumption of red meat as well as cooking methods on prostate cancer. ¹⁵

Their findings showed that a weekly consumption of:

were each associated with an approximately 50% increased risk of developing advanced prostate cancer when compared with men who ate no red meat.

DNA adducts are modifications of the DNA that result from exposure to carcinogens. The level of DNA adducts in normal cells can serve as a marker for a significant exposure to carcinogens. Meat high in PhIP (a HCA) is directly related to PhIP-DNA adduct levels in prostate cells. The following paper suggests that grilled red meat consumption is an important factor in prostate cancer for humans. ¹⁶

A similar conclusion was reached in regard to breast cancer in the following paper. Consumption of processed meat, fried and stir-fried meat and HCA intake were correlated with the level of DNA adducts in breast tissue. ¹⁷

Last updated on Tuesday 8 September 2026 at 08:21 by administrators

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