Who would have thought that a popular cooking method like grilling actually carries serious potential health risks? Some studies show that the consumption of grilled food, especially at high temperatures and for extended periods, can produce certain chemical compounds that have the potential to be cancer triggers. This information is certainly a concern for many people who enjoy the distinctive taste and crispy texture of grilled food.
According to a report from the International Agency for Research on Cancer (IARC) released on May 17, 2024, in Lyon, France, the process of grilling food, especially meat and starchy foods, at temperatures above 120 degrees Celsius can produce acrylamide and polycyclic aromatic hydrocarbons (PAHs). These compounds are strongly suspected of being cancer triggers if consumed in large quantities and continuously. A study conducted by a research team from Harvard University and published on January 5, 2025, in the Journal of the National Cancer Institute found a correlation between the consumption of grilled meat and an increased risk of several types of cancer, including colorectal cancer.
Dr. Siti Aminah, a nutritionist from Cipto Mangunkusumo Hospital Jakarta, explained at a health seminar held on Saturday, May 10, 2025, that the formation of cancer-triggering compounds such as acrylamide occurs due to the reaction between sugars and amino acids at high temperatures (Maillard reaction). Meanwhile, PAHs are formed when fat and meat juices drip onto the heat source and produce smoke that then adheres to the surface of the food. She advised the public to be more careful in processing food by grilling and to consider other healthier cooking methods such as boiling or steaming.
Furthermore, a report from the Indonesian Ministry of Health issued on Monday, May 12, 2025, urged the public to reduce the consumption of food that is too frequently grilled until charred. Although not all grilled food automatically becomes a cancer trigger, the frequency and improper grilling methods can increase the risk. Preventive measures such as limiting grilling temperature and time, and avoiding the consumption of charred parts of food, can help reduce potential health risks. Awareness of this fact is important so that the public can make healthier food choices and reduce the potential risk of cancer triggers from grilled food.