Charred Grilled Meat

Blackened, flame-grilled red meat.

58Moderate burden · out of 100

Cleaner swapLower-temp cooking; trim char; marinate

How this score is built

What each input rests on

The three ratings behind the score, and the studies each rests on
Input	Rating	Evidence
Chemical hazard	5/10	unsourced input
Everyday exposure	4/10	In gas-grilled beef grilled at 150-350 °C, PAHs and heterocyclic amines both rose with temperature; benzo[a]pyrene was in every sample, and PAH4 at 300 and 350 °C exceeded the EU maximum level. Marinating cut most heterocyclic amines. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures · Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018 DOI 10.1080/19440049.2018.1425553 · PMID 29334335 · Abstract · read 2026-10-09
Persistence	2/10	unsourced input

Ratings are editorial. A study listed here supports the rating; it did not compute it. How the index is built

What this means for you

High-heat charring forms heterocyclic amines and PAHs. Marinating, avoiding flare-ups and scraping off char cuts their formation.

Evidence strength: moderate

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