A leading oncologist has issued a stark warning about a beloved British summer tradition: pairing alcohol with barbecued meats could significantly increase cancer risk.
The doctor cautioned that the combination of beer with grilled sausages and burgers creates what he calls “quite the deadly combination”.
The concern centres on how these two summer staples interact in the body.
While many Britons fire up their barbecues without a second thought, Dr Kubes, from the Proton Therapy Center in Prague, warned that alcohol and processed meats “may actually enhance each other’s cancer-causing effects, especially when consumed in the same sitting”.
Alcohol may make it easier for carcinogens to be absorbed into the bloodstream
PA
The mechanism behind this increased risk involves alcohol’s role as a facilitator for harmful substances.
“Processed and chargrilled meats already contain chemicals that have been linked to increased cancer risk, such as nitrates and polycyclic aromatic hydrocarbons (PAHs),” Dr Kubes explained.
When alcohol enters the equation, it fundamentally alters how the body processes these dangerous compounds.
“But when you consume alcohol alongside them, it can make it easier for these carcinogens to be absorbed into the bloodstream,” he added.
The oncologist describes alcohol as functioning like a “carrier,” breaking down protective barriers in the mouth, throat and stomach lining, allowing cancer-causing compounds easier access to vulnerable tissues.
This synergistic effect makes common barbecue pairings particularly hazardous.
“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,” Dr Kubes stated.
The risks accumulate with frequency, particularly during summer months when barbecues become regular events.
“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 warned.
Processed and chargrilled meats contain chemicals that have been linked to increased cancer risk
GETTY
The oncologist emphasised that public understanding of these compounded dangers remains limited, despite the potential health implications.
Dr Kubes recommended several alternatives for safer summer dining.
“Try grilled fish, veggie skewers or lean meats like chicken instead of heavily processed sausages or burgers,” he advised. “And if you’re drinking, keep it moderate and pair it with fresh salads or wholegrains, which are rich in fibre and antioxidants.”
Cooking technique also matters, with Dr Kubes noting: “The blackened, burnt bits may taste good, but they’re often full of carcinogenic compounds. Keep your flame low, and avoid cooking meat until it’s crisp or black.”
The oncologist stressed that “small changes now can have a big impact on your long-term health”.