We love to barbecue in the summer, but recently my sister told me she read barbecued meats cause cancer. Is this true? Should we give up grilling, or is it only dangerous to cook on a charcoal, rather than a gas, grill?

While the backyard grill could be a source of cancer-causing agents, you don't need to give it up. What the research shows is that barbecuing at high heat for long periods of time does create cancer-causing compounds called polycyclicaromatic hydrocarbons (PAHs). PAHs are formed on the charred parts of the food and in the smoke from the dripping juices and fat. PAHs are mutagens, substances that can alter the genetic material of cells, and so it is thought that PAHs in food may increase the risk of cancer. More recently, another carcinogen has been added to the cancer risk list from grilling. That is heterocyclic aromatic amines (HAA). HAAs also form when grilling or broiling meats indoors. PAHs form from burning fat and smoke, whereas HAAs form from the cooking of the muscle.

PAHs and HAAs have been shown to cause cancer in animals, however, the link has never been made in humans. Cultural studies have shown that in places where barbecued meats are a big part of the diet there is a higher incidence of stomach cancer.

Cancer often takes a long time to develop, after years of exposure to the offending compounds, such as lung cancer in smokers. The amount of risk posed by grilling meats isn't known, but in order to reduce your children's potential risk, it makes sense to limit the amount of exposure they have to barbecued meats. They have a whole lifetime ahead of them to be eating grilled foods. Rather than cooking out every night, save it for occasional dinners or special occasions, such as Fourth of July or weekend family meals.

The best way to reduce the formation of PAHs and HAAS is to try to keep the heat low and cooking times short. Reduce as much as possible the burning of fat and creation of smoke. Of course you still need to reach temperatures that will kill any potential bacteria, but you don't need or want to char foods.

Below are some ways to reduce your chance of dangerous exposure:

• Try to cook the foods as far away from the heat source as possible.
• Don't let the flames touch the meat.
• Keep the heat down. Controlling heat may be somewhat easier with a gas grill than with a charcoal grill. (By the way, a gas grill has not been shown to be any safer than a charcoal grill.)
• Use slower-burning woods, such as hardwoods, or slower-burning briquettes.
• Use foil or a drip pan. The smoke created from fat dripping on the heat source also contains carcinogens that can then be absorbed by the food. This will prevent the fat from reaching the coals or flames.
• If meat does become charred, cut off as much as you can.
• Use tongs to flip the food over. A fork will pierce the food, causing juices to drip out and burn.
• Eat low-fat cuts of meat, and trim off as much as possible. Likewise, use low-fat marinades. Cut off fat and skin before grilling.
• Precook your meats by baking, boiling or microwaving and then just put on the grill at the end to add the flavor.
• Don't grill frozen foods, they will char on the outside before the inside is cooked.