Like many folks I love char-grilled, fire-roasted, pan-fried and barbecued foods. It is the epitome of summer flavor and outdoor fun. Unfortunately, the process of cooking foods this way creates substances called heterocyclic amines (HCA). Bummer!
These HCA's are mutagenic and carcinogenic molecules formed when food proteins and creatine (substances in muscle tissue) are exposed to high heat for a sufficient amount of time. Ingesting HCA's has been linked with higher rates of cancer. (1)
Thankfully, there are ways to reduce the formation of HCA's so you can get back to grillin' and chillin' WHERE nid=and enjyoing the summer festivities!
Use lower heat and cook further away from the heating element (do not put meat directly onto the flame). The chorus, "Burn baby burn" (from Disco Inferno) is not what you should be singing while manning the barbecue grill.

Grilling, barbecuing, broiling and pan-frying are the main cooking methods that lead to the formation of HCA's. Lower levels are formed during baking and roasting. And, methods like stewing, simmering, braising and deep-frying only create negligible levels of HCA's. Keep this in mind and eat the foods with the lowest levels of HCA's most often, and the foods with the higher levels of HCA's less often.

The highest levels of HCA's are found in muscle meats, and grilled chicken is the worst offender! Grilled chicken contains almost 10x the amount of carcinogenic HCA's than red meat.(2) Egads! Get that blasted bird off the grill and into a simmering pot of soup instead. Opt for a naturally raised, grass-fed beefburger when you're grilling.

Vegetables and fruits do not form HCA's when cooked at high temperatures. Skewer meats with veggies and fruits to create healthier grilling options.

Grill meats for less time. The longer the meat stays on the grill the more HCA's are created. Use smaller cuts of meat (reduces cooking time) and opt for medium or medium rare rather than well done.

1. http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines
2. http://www.cancerproject.org/media/news/fiveworstfoodsreport.php

The information about HCA's is troubling, but it does NOT mean you can never eat blackened, barbecued or char-grilled foods again. There is a certain amount of carcinogenic compounds the human body can handle, especially if we're combining it with antioxidant rich fruits and vegetables. It is when we eat excessive amounts of HCA laden food that can lead to health problems. Cook smaller portions of meat for shorter periods of time, and you can fully enjoy healthier grilling and summer fun!