A study in the journal Nutrition and Cancer showed that marinating meats prior to grilling may help to reduce the cancer causing chemicals called heterocyclic aromatic amines (HAAs). However, the type of marinade seems to make an important difference in reducing versus increasing these carcinogens.
The study concluded that marinating with a turmeric-garlic sauce was beneficial in decreasing HAAs while marinating in a barbecue sauce caused an increase in HAAs.
http://www.ncbi.nlm.nih.gov/pubmed/10578481
It is interesting to note that turmeric and garlic are both potent anti-inflammatory spices. On the other hand, the main ingredients of barbecue sauce, especially commercial ones are high fructose corn syrup or sugar, which are both pro-inflammatory.
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