On 6/17/2013 7:18 AM, Janet Bostwick wrote:
> On Mon, 17 Jun 2013 01:07:01 -0700, isw > wrote:
>
>> I just read a scary article "4 Easy Steps for Safe Summer Grilling"
>> about how "dangerous" it is to grill meat at high temperature, to let
>> grease drip and flare up, and on and on. Basically, the claim is that
>> anything that makes the meat taste good is going to kill you.
>> snip
>> Isaac
>
> This is just an annual article. The info has been around for decades.
> Did the article point out that you are not the only one that is
> grilling your food? You have no control over what goes on in your
> favorite burger or steak joint. I guess you have to limit what you
> eat or take your chances.
> Janet US
>

The studies are conflated, not double blind, and as a result all but
useless:

http://www.cancer.gov/cancertopics/f...k/cooked-meats

Nevertheless, numerous epidemiologic studies have used detailed
questionnaires to examine participants’ meat consumption and meat
cooking methods to estimate HCA and PAH exposures. Researchers found
that high consumption of well-done, fried, or barbecued meats was
associated with increased risks of colorectal (14), pancreatic (15, 16),
and prostate (17, 18) cancer.

Do guidelines exist for the consumption of food containing HCAs and PAHs?

Currently, no Federal guidelines address the consumption of foods
containing HCAs and PAHs. The World Cancer Research Fund/American
Institute for Cancer Research issued a report in 2007 with dietary
guidelines that recommended limiting the consumption of red and
processed (including smoked) meats; however, no recommendations were
provided for HCA and PAH levels in meat (19).