Next Tuesday is the Mid-Autumn Festival, and many people have already started hosting barbecue parties to celebrate. However, the smoke produced during grilling contains carcinogens, which can stick to the food. The head of the FDA Juang Shin-hun, in his first press conference since taking office, leads his team to teach everyone how to grill in a healthy way.

Before the press conference began, Food and Drug Administration Director-General Juang Shin-hun took a deep breath at the door. He then said he’s nervous about his first time hosting a press event.

Juang Shin-hun
FDA Directir-General
During the Mid-Autumn Festival, many people not only enjoy mooncakes and zongzi, erm… mooncakes and pomelos. Well, you can see how nervous I am.

Next week is the Mid-Autumn Festival, and the ritual of barbecuing is an important part of the celebration. However, the grilling process can produce carcinogenic substances.

Hsiao Hui-wen
FDA deputy director
During the grilling process, Polycyclic Aromatic Hydrocarbons (PAHs) can be produced. These can form through incomplete combustion or thermal decomposition. If people do not pay attention or don’t operate the grill properly, there is a risk that these PAHs could contaminate the food.

Gao Tsai-hua
Fu Jen Catholic University
Applying too much barbecue sauce can cause the meat to burn easily. Burning not only raises concerns about PAHs but also about carbonization. Additionally, using lemon juice or other acidic substances can lead to the leaching of aluminum or heavy metals from the foil. To avoid these risks, it’s better to minimize the use of acidic ingredients.

The FDA advises grilling in well-ventilated areas. For ingredients that release oil or moisture, wrap them in aluminum foil before grilling to prevent drips from hitting the coals and producing thick smoke. For foods that are difficult to cook thoroughly, it is also recommended to pre-steam them to avoid consuming burnt parts.

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