The deadly BBQ food pairing that could silently raise your cancer risk, warns doctor

A DOCTOR has warned that a popular barbecue food and drink pairing could be quietly raising your risk of cancer - without you even realising.
As Brits fire up the grill this summer, many will be indulging in sizzling sausages, burgers and cold beers.
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But experts say this classic combo might do more harm than good.
The issue isn't just what you eat or drink - but how the two work together.
Certain summer staples, like processed meats and alcohol, may actually enhance each other's cancer-causing effects - especially when consumed in the same sitting.
According to Dr Jiri Kubes, a leading oncologist at the Proton Therapy Center in Prague, the problem lies in how alcohol impacts your body's ability to process harmful compounds.
'Processed and chargrilled meats already contain chemicals that have been linked to increased cancer risk - such as nitrates and polycyclic aromatic hydrocarbons (PAHs),' he explained.
'But when you consume alcohol alongside them, it can make it easier for these carcinogens to be absorbed into the bloodstream - it's quite the deadly combination.'
Dr Kubes says alcohol acts as a "carrier", damaging the lining of the mouth, throat and stomach, and making it easier for cancer -causing compounds to take hold.
'This is why drinking alcohol and eating processed meat at the same time - like a hot dog with a beer - can be more harmful than either one on its own,' he added.
So what should you eat instead?
While there's no need to avoid summer fun entirely, Dr Kubes suggests making some smart swaps.
'Try grilled fish, veggie skewers or lean meats like chicken instead of heavily processed sausages or burgers,' he said.
Expert's warning over common barbecue myths that pose 'dangerous health risk' as Brits' grilling blunders revealed
'And if you're drinking, keep it moderate and pair it with fresh salads or wholegrains, which are rich in fibre and antioxidants.'
It's also important not to over-char food on the grill.
'The blackened, burnt bits may taste good, but they're often full of carcinogenic compounds," he added.
"Keep your flame low, and avoid cooking meat until it's crisp or black.'
Public awareness about these food combinations is still low, says Dr Kubes, but that education is key.
'Many people think it's fine to have a few drinks and a burger now and then, but if it's happening frequently over summer, the risks can quietly build up,' he said.
'Small changes now can have a big impact on your long-term health.'
Processed and red meat and the link to cancer
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Processed meat and red meat have both been linked to an increased risk of cancer.
Eating processed meat increases the risk of bowel cancer, with research showing even eating small amounts raises the risk.
And the risk is said to be similar to that of tobacco and alcohol.
Experts also think it's likely eating red meat increases the risk of bowel cancer.
Cancer Research UK explains: "Red meat is classed as a probable cause of cancer. There is lots of good-quality evidence of a link between eating red meat and bowel cancer, but is not as strong as the evidence for processed meat.
"In scientific studies, it's hard to investigate eating red meat separately from eating processed meat."
There's some evidence processed and red meat may increase the risk of other types of cancer, like stomach and pancreatic cancers, although more research is needed.
Alcohol and its link to cancer
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Drinking alcohol has been linked to increased risk of getting several kinds of cancer, including mouth, throat, voice box, oesophagus, colon and rectum, liver, and breast.
Some studies show drinking three or more drinks that contain alcohol per day increases the risk of stomach and pancreatic cancers.
And all kinds of drinks that contain alcohol increase the risk of cancer.
The current NHS guidelines advise that both men and women should not regularly drink more than 14 units of alcohol per week.
It's also recommended to spread this drinking over three or more days and to have several alcohol-free days each week.
If you regularly drink as much as 14 units a week, spreading it out is important, and having some drink-free days is also a good idea.
Health risks to be aware of when having a BBQ
BBQs can pose various health risks, primarily due to the formation of harmful chemicals during cooking and the potential for food poisoning.
Additionally, improper use can lead to carbon monoxide poisoning and burns.
Formation of carcinogens
Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs): These are formed when cooking meat at high temperatures, especially over an open flame.
HCAs: form when proteins in meat react with intense heat.
PAHs: form when fat and juices drip into the fire, causing flames and smoke which then deposit PAHs onto the food.
Food poisoning
Bacterial growth: Warm weather and improper handling of food can lead to bacterial growth, such as Salmonella, E. coli, or Campylobacter, causing food poisoning.
Cross-contamination: Raw meat can contaminate other foods, especially ready-to-eat items, if not handled carefully.
Undercooked meat: Eating undercooked meat, particularly poultry and minced meat products, can also lead to food poisoning.
Carbon monoxide poisoning
Indoor use: Using a BBQ indoors or in enclosed spaces can lead to carbon monoxide buildup, which is odorless and tasteless, and can be fatal.
After use: Even after the flames are out, a BBQ can continue to emit carbon monoxide for several hours.
Burns
From flames and hot surfaces: Burns can occur from direct contact with flames or from hot surfaces, especially from disposable BBQs left to cool improperly.
Accelerants: Using accelerants like methylated spirits to light the BBQ can lead to severe burns.
Smoke inhalation
Exposure to PAHs: Barbecue smoke contains PAHs, which can irritate the respiratory system and potentially increase the risk of lung cancer with prolonged exposure.
Aggravation of respiratory conditions: Smoke can worsen pre-existing conditions like asthma or COPD.

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