Food Innovation Center

Collaborating for a healthier, hunger-free world.

FIC Members Dr. Lynn Knipe and Dr. Colleen Spees Discuss Link Between Grilling Meat and Cancer

Meat cooked at high temperatures, including grilling and pan-frying, is known to produce chemicals including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), according to the National Cancer Institute. Studies have linked those chemicals to cancer in rodents.

FIC members Dr. Lynn Knipe, associate professor of Food Science and Technology who specializes in meat science and food safety, and Dr. Colleen Spees, registered dietitian and assistant professor with Ohio State University Extension and Medical Dietetics, discuss the current research regarding red meat and cancer in the Columbus Dispatch. Read the article here.