Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Grilling muscle foods involves high temperatures that lead to production of cooking toxicants, such as heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). To obtain realistic exposure levels of these two groups of mutagens analyses of the same samples using similar separation/detection techniques were performed. HAs and PAHs were quantified in well-done meat and fish samples grilled with wood and coconut shell charcoal at 200 °C. Quantitative HAs and PAHs profiles were different for beef and salmon using the same type of charcoal. Higher levels of HAs and PAHs were found in salmon samples. No significant differences were observed for HAs and PAHs in beef samples grilled with both charcoal types, whereas salmon grilled with coconut shell charcoal presented significantly lower amounts of HAs and PAHs than salmon grilled with usual wood charcoal. Continuous barbecuing with the same charcoal shown that combustion of fat that dropped along the grilling period contributed to higher formation of HAs and PAHs. Special attention must be given to the intake of barbecued foods since high amounts of HAs and PAHs can be taken in a single meal.