Polish grilling guide warns of cancer risks and offers liver skewer recipe

Health experts in Poland note that heavily charred grilled meat can produce carcinogenic compounds such as heterocyclic amines (HAA) and polycyclic aromatic hydrocarbons (PAH), which have been linked to increased risks of colorectal, pancreatic and prostate cancers. Simple steps, like avoiding burnt spots, trimming charred pieces and marinating meat, can reduce formation of these substances.

A complementary recipe highlights chicken liver as a quick‑cooking alternative to traditional pork cuts. Marinated in olive oil, honey, Dijon mustard, garlic and sweet paprika, the liver is threaded with onion and grilled for four to five minutes per side, then finished with a pinch of salt before serving.