Polish experts advise safe grilling to cut carcinogen emissions

Health specialists recommend grilling over fully heated coals while avoiding visible flames. Use natural kindling such as lump charcoal, avoid gasoline or spirit starters, and let the fuel char for 15–30 minutes before cooking. Install drip trays and consider par‑cooking vegetables for 2–5 minutes before placing them on the grill to lower exposure.

Polycyclic aromatic hydrocarbons (PAHs) such as benzo[a]pyrene, classified as a Group 1 carcinogen, form when organic material burns incompletely. Controlling grill temperature to 180–230 °C and using a surface thermometer can reduce PAH formation by 30‑80 %. Additional measures include Marinating foods with antioxidants, using foil or steam‑cooking methods, and maintaining a safe distance from flammable objects.