Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

► Influence of charcoal type on HAs and PAHs formation. ► Coconut shell charcoal is safer to grill fatty muscle foods. ► Continuous barbecuing with the same charcoal increases HAs and PAHs formation. ► High intake of HAs and PAHs is obtained from a single meal of barbecued meat or fish.