Smoking Kills: Barbecuing meat poses the risk of potential cancer

smoking kills

Many people will be surprised to learn that barbecuing poses a potential cancer risk. But every year, the American Institute for Cancer Research publishes guidelines for “Cancer-Safe Grilling”, which warns consumers to avoid two types of cancer-related combinations.

These compounds called polyclinic fragrant hydrocarbons and heterocyclic mines, are produced when food is cooked specifically at meat, barbecue. They have not been proven to cause cancer in people, but lab studies have shown that they can change DNA in a way that can lead to cancer.


Mainly fats that break down meat and barbecue grates down that “polycyclic fragrant is formed when any kind of organic matter is formed”, “Because the flames inside the carbon are burnt, and it gets hydrocarbon carried up smoking,” the US National Cancer Institute Says Rashmi Sinha, Senior Investigator in the Department of Cancer Epidemiology and Genetics. The resulting smoke may mask and coat the meat in potential carcinogenic compounds.

The black color we’ve seen on all barbecue grates and grilled foods? They are heterocyclic amines, or HCAs, which, when met with high-temperature muscle meat, include red meat (pork, beef, lamb, goat), poultry (turkey, chicken) and fish. “Grilling – or pan-frying – is the creatine of the amino acid found in these high temperatures,” said Colleen Doyle, managing director of nutrition and physical activity at the American Cancer Society. Registered dietitian. Creatine is found only in muscle meats.


“It is the reaction of amino acids and creatine that forms HCA, so we do not see HCA formed when making asparagus, squash, pepper, and other vegetables.”

As with most lifestyle choices related to dialing up or down the cancer risk, the dose is poisonous. Which means that if you barbecue once or twice a year, don’t sweat it.

But if you frequently plan to have a barbecue – say once or twice a week during the summer (probably because the lack of warm weather in Ireland won’t stop you) – experts suggest taking a big difference in reducing your exposure. For these combinations

1. Think outside the hamburger.

Barbecue of fish, seafood, poultry or plant-based foods instead of red meat and especially processed meats such as hot dogs; The World Health Organization considers that processed meats are a carcinogen and red meat a probable carcinogen. While HCAs are still formed while roasting fish and shellfish, Doyle points out that, in general, it is not necessary to cook shellfish, provided that beef and chicken, which reduces the accumulation of compounds.

2. Marinate first

The research suggests that marinating for at least 30 minutes can reduce the formation of HCA in meat, poultry, and fish. The reason for this is not entirely clear to researchers, but one possibility is a type of shield effect. “If you put a barrier of basically sugar and oil between meat and heat, that’s what burns instead of meat,” says Nigel Brockton, vice president of research at the American Institute for Cancer Research. It also makes your meat tastier.

3. Make the star produce.

Many types of fruits and vegetables are really protective in terms of cancer risk and do not form HCA when grilled. Several experts recommend using meat as a condiment. Think of alternating chicken cubes with peppers and onions or peaches and pineapples on a skewer, for example. This trick, which also works when fried, reduces the surface area of ​​the meat exposed to the hot surface, Brockton explains, since the meat also touches other ingredients throughout the cooking process.

4. Leverage herbs and spices

According to Brockton, your meat is cooked with ingredients such as herbs, spices, tea, chili and cooking – it can be helpful approach because “it seems that it probably creates cannogenogenic compounds because it contains elements of antioxidant properties”.

5. Keep the smoke in mind

Try to minimize what the Harvard TH Chen School of Public Health recommends as a helpful resource on healthy summer picnic practices.

6. Avoid tea

The black, hardened crust that you often see on the edge of the rib or the bone of the stick probably has a high concentration of carcinogenic compounds. Doyle also recommended cleaning the barbecue grates ahead of time to remove a previously created charter.

7. Cut time on the barbecue

“The longer you cook, the longer the chemical reaction is taking place, the higher the number of HCAOs,” Brockton says. If you partially stick your meat, such as baking or cooking in the microwave, the level of HCA formed will not be as thick. It cuts the meat into smaller pieces, like the ones with the kebabs, because they make it faster. Harvard Source Based on healthy pinnacles, greening in foil can help protect food from smoking and increase cooking time.

8. Choose hardwoods instead of softwoods

“The type of wood can influence HCA formation,” Doyle says. “Hardwoods, such as hickory and maple, and charcoal all burn at lower temperatures, like pine, than softwoods. Cooking with wood burned at lower temperatures is desirable.”

9. Reduce fuel for the fire

To reduce your exposure to polycyclic aromatic hydrocarbons, experts recommend reducing the linear cut of meat or any visible fat, which reduces the amount of grease coming down through the gut and returns to the fumes. To reduce dripping water, Doyle suggests not piercing your meat while they’re on the grill.

10. flip often

According to the guide of the National Cancer Institute, less HCA is formed if you turn the meat frequently while cooking it over high heat. – New York Times

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