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 Linda G. Hsieh is a practicing registered dietitian with over
six years experience in clinical practice. Focusing on
prenatal and pediatric nutrition, she has worked as a
nutrition educator for over nine years.
Q: We use our grill almost every night during the summer. Is it safe for my 11-month-old to be eating grilled foods, like vegetables, fish, and chicken, so often?
A: Barbecuing at high heat for long periods of time may create cancer-causing compounds. However, this does not mean that you need to avoid this style of cooking completely. The association of these compounds with cancer has been shown only in animals, not humans. Furthermore, these compounds are developed from the charred portion of the food and in the smoke from the dripping juices and fat, so try to cut off any charred portions or use foil to prevent dripping. In addition, to limit the amount of exposure that your children have to these carcinogens, keep the heat low and cooking times short. Also consider choosing lean cuts of meat and trim as much fat as possible before grilling.
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