Editing Grilling (section)

==Health risks==
As is true of any high-temperature [[frying]] or [[baking]],<ref name=gov>{{cite web |url=http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats |title=Chemicals in Meat Cooked at High Temperatures and Cancer Risk — National Cancer Institute |publisher=Cancer.gov |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20111106080003/http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats |archive-date=2011-11-06 }}</ref> when meat is grilled at high temperatures, the cooking process can generate [[carcinogenic]] chemicals.<ref name=gov/><ref name="prevent">{{cite web |last=Wong |first=Cathy |url=http://altmedicine.about.com/od/healthykitchenrecipes/a/meatcarcinogens.htm |title=5 Tips That May Help Reduce Carcinogens in Cooked Meat |publisher=Altmedicine.about.com |date=2014-12-12 |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20150201201410/http://altmedicine.about.com/od/healthykitchenrecipes/a/meatcarcinogens.htm |archive-date=2015-02-01 }}</ref> Two processes are thought to be responsible. [[Heterocyclic amines]] (HCAs) are formed when [[amino acids]], [[sugars]], and [[creatine]] react at high temperatures.<ref name=gov/> [[Polycyclic aromatic hydrocarbons]] (PAHs) are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat.<ref name=gov/> Avoiding prolonged cooking times or direct exposure to open flames and hot metal surfaces may reduce HCA and PAH formation. Precooking meat in a microwave can help by reducing the length of exposure to high heat required to finish cooking.<ref name=gov/>