LESS FAT SMALLER CUTS CERTAIN MARINADES MAY HELP WHAT CAN YOU DO GRILLING BURGERS AND BARBECUE MEAT TO REDUCE CANCER CAUSING CHEMICALS
Outdoor barbecue and grilling is fun and no one would tell you to stop grilling, it tastes great! But there are steps you can take to decrease the chance of cancer causing chemicals produced from cooking over flame and grilling. When you grill meat the high heat produces possibly cancer causing chemicals and also some of the fat drips down on to the charcoal and when fat meets that really high temperature it develops a carcinogen and the smoke carries the carcinogen back up to the meat. That smoke contains potentially dangerous cancer causing chemicals.
How can something that tastes so good be so bad? Grilling meat can produce carcinogenic (cancer causing) chemicals. There are two risk factors associated with grilling and cooking over flames. 1.The high heat of grilling reacts with proteins in red meat, poultry, and fish to create heterocyclic amines (HCAs). Studies have linked these chemicals to cancer. 2.Another form of cancer-causing agents, called polycyclic aromatic hydrocarbons (PAHs), are found in the smoke produced from grilling and flame cooking. They form when fat and juices from meat products drip on to the heat source. As the smoke rises, it can stick to the surface of the meat.
Which of the following variables determine how many carcinogens (cancer causing chemicals) are formed when you grill or barbecue meat?
1.cooking method 2. duration of cooking 3. temperature 4. type of food
When you grill a steak and a potato which is more likely to produce carcinogens?
A steak or a potato
The Dana Farber Cancer Institute at Harvard and Purdue University have published some suggestions that might help lower the risk from flame cooking and summer grilling.
Prep the meat. Choose lean cuts of meat instead of high-fat varieties, such as ribs and sausage. Trim all excess fat and remove the skin. When using marinades, thinner is better. Thicker marinades have a tendency to char, possibly increasing exposure to carcinogenic compounds. Look for certain marinades that contain vinegar and/or lemon. They actually create a protective barrier around the meat. According to the tips from Purdue "Marinate meats in marinade that contains anti-oxidants (vinegar, citrus juice, herbs, spices and olive oil) as research suggests that this may help inhibit the formation of carcinogens on grilled meat".
Limit time, limit exposure. Partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling and then discard juices. This will limit the time they need to cook and reduce risk of smoke flare-ups.
Grilling techniques. Flip burgers often, at least once every minute. Place food at least six inches away from the heat source. Create a barrier to prevent juices from spilling and producing harmful smoke, such as lining the grill with aluminum foil that has holes poked in it or cooking on cedar planks.
Choose meats that are lean, smaller cuts and less fat.Lean meats create less dripping and less smoke. Trim excess fat, and remove skin from poultry. Choose smaller cuts, like kabobs; they take less time to cook. Try grilling your favorite vegetables.
Choose lean cuts of meat to grill, instead of high-fat varieties such as ribs or sausages. Trim fats from meats when possible and remove skin from poultry. Use tongs or a spatula to turn foods instead of a fork. Piercing meat with a fork allows fats and juices to drip down onto the hot coals which causes flame-ups. Removed charred areas from meat before eating.
In January, 2005, The National Institute of Health, officially added heterocyclic amines, chemicals created during the grilling of meat to it's hit list of cancer causing agents. Heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals that are formed during the grilling and frying and barbecuing of certain so called "muscle meats" such as beef, pork, poultry and fish .Muscles have a lot of protein and the building blocks of proteins are called amino acids. When amino acids are exposed to the cooking processes of grilling, barbecuing and frying, heterocyclic amines also called amino-imidazoazaarenes (AIAs) are created.
See the NIH HHS news release with the cheery title
According to the NIH article, "Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures."
Four Factors in Production of Carcinogenic Heterocyclic Amines
The NIH article goes on to say that "MeIQ, MeIQx, and PhIP are heterocyclic amine compounds formed when meats and eggs are cooked or grilled at high temperatures. These compounds are also found in cigarette smoke. They are listed in the report as “reasonably anticipated to be human carcinogens” because oral studies in animals showed they caused cancer in multiple organs including the forestomach, colon, liver, oral cavity, mammary gland, skin, and cecum. Several human studies suggest there is an increased risk for breast and colorectal cancers related to consumption of broiled or fried foods that may contain these or other similar compounds....
MeIQ is 2-Amino-3, 4-dimethylimidazo [4,5-f]quinoline
MeIQx is 2-Amino-3, 8-dimethylimidazo [4,5-f]quinoxaline
PhIP is 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine
Polycyclic Aromatic Hydrocabons are substances that enter meat through smoke that’s created when fat drips onto hot coals or stones. The hetrocyclic amines and polycyclic aromatic hydrocarbons are known to be mutagenic, i.e. they produce changes in DNA.According to this article from the National Cancer Institute
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