What happens to food during grilling?

The application of heat to food by any means of stove, microwave or grilling results in similar effects of protein coagulation (as albumin in eggs turning white) in the food. The most significant difference seen with grilling is the possibility of charring of the food, as well as fats dripping down and coming back up into the food as by-products of combustion. Both of these events are associated with most of the concern about consuming grilled food, which is that these substances have been found to be carcinogenic (especially when grilling red meat products). Combustion of preservatives found in meat (as sodium nitrite) has also added to these health concerns. Best practices include using indoor grilling (as George Foreman grills) or grilling at lower temperatures to avoid charring of meat. Vegetables are also more nutritious when broiled than grilled.