Charcoal grills, like other combustible fuel sources, emit carbon monoxide, so grill in a well-ventilated area. Because cigarettes also contain carbon monoxide, smokers should be extra cautious while grilling or smoking meat, says Dr. Heath, associate dean for academic affairs and E. Louise Grant Endowed Chair in Nursing.
(Media-Newswire.com) - AUGUSTA, Ga. – As summer winds down and friends gather for one last backyard barbecue, safety should be considered before you light the grill.
"When we barbecue, we are trying to be safe and at the same time we're having fun, but there are things to remember to ensure that’s the case," says Dr. Janie Heath, director of clinical operations for the Tobacco Cessation Program of the Medical College of Georgia Nursing Faculty Practice Group.
Charcoal grills, like other combustible fuel sources, emit carbon monoxide, so grill in a well-ventilated area. Because cigarettes also contain carbon monoxide, smokers should be extra cautious while grilling or smoking meat, says Dr. Heath, associate dean for academic affairs and E. Louise Grant Endowed Chair in Nursing.
"When you smoke around a grill, you're multiplying your carbon monoxide factor," she adds. "If you're flipping the hamburgers and turning the hot dogs, you should never be smoking at the same time."
Red blood cells have a strong affinity for carbon monoxide and will bump off oxygen molecules if carbon monoxide is present. Smoking more or inhaling deeper will increase the levels of carbon monoxide, which is odorless and colorless.
Excessive carbon monoxide is poisonous. Symptoms include headache, nausea, vomiting, dizziness and muscle aches. If carbon monoxide levels continue to rise, chest tightening, irregular heartbeat, seizures, coma and death can result
About 20 deaths and 400 injuries occur each year due to carbon monoxide poisoning from charcoal grills, according to the Consumer Product Safety Commission.
Food preparation is also a safety issue when grilling.
Charred meat may be tasty, but it's also toxic, Dr. Heath says. A toxin called advanced glycation enzymes enhances the aroma and flavor of charred foods, but it also can harm organs such as the kidneys and heart.
When meat is cooked at too high a temperature, fat drips down onto the coal and may release two additional toxins through the smoke. Those toxins, polycyclic aromatic hydrocarbon and heterocyclic amines, are carcinogens when ingested in the meat or inhaled in the smoke. Smokers are at higher risk for damage from this combination of toxins.
"These toxins can be avoided if meat is not overcooked or charred," Dr. Heath says. She offers additional tips for safe grilling:
Use a propane grill to help avoid the release of carbon monoxide. Never grill indoors or in a garage and always use a properly ventilated space. To decrease carbon monoxide inhalation, limit the time spent standing over the grill. Tend to the meat, then walk away. Keep your grill clean and free of grease buildup. Use thinner cuts of meat and marinate so they retain moisture. Precook the meat in the microwave for several minutes before finishing it up on the grill. Decrease the grilling temperature and time. If you burn it, don't eat it. For more information, contact the MCG Nursing Faculty Practice Group Tobacco Cessation Clinic at 706-721-8224.
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