Cancer Risk by Eating Burnt Meat or Fish
The dangers of burnt food are often mentioned by health experts, suggesting not to eat meat foods that are cooked crispy / crunchy, because there is a very large opportunity to increase of cancer risk by eating burnt meat or fish of several types of cancer: prostate, pancreatic and colon (colorectal) cancer…
In fact, cooking meat at very high temperatures (above 200°C or 400°F) and for long periods of time is associated with an increase in certain types of cancer (prostate, colon, breast, and pancreatic).
Why is carbonization toxic?
Increase of cancer risk by eating burnt meat or fish!
Cooking meat and fish at high temperatures produces two carcinogenic chemicals:
1. Under the action of high heat, the compounds naturally present in these foods (creatine, amino acids, sugars) produce carcinogenic chemical compounds: heterocycle amines (HA).
2. In addition, when animal fat falls on the heating element of the barbecue (briquettes or propane flames), it decomposes into volatile toxic substances which rise with the smoke and are deposited on the food: polycyclic aromatic hydrocarbons (PAHs).
Benzopyrene is a polycyclic aromatic hydrocarbon and results from incomplete combustion at temperatures between 300°C and 600°C (572°F to 1112°F).
With a ubiquitous compound found in coal tar, cigarette smoke and many foods, especially roasted meats.
Benzopyrene is one of the most toxic additives and is the most aggressive carcinogenic compound and accumulates in fat. This compound can also be found in cigarette smoke and chimneys.
The type of cancer whose incidence rate has increased the most in Western countries in the last fifty years is cancer that attacks tissues that contain or are surrounded by fat, namely the breast, ovary, prostate, colon, and lymphatic system (Schreiber, 2010).
Also read: Why do Many People Get Cancer?
Chemicals in meat cooked at high temperatures and cancer risk
Several heterocyclic amines (HCAs), which are found in cooked meat, have been found to have carcinogenic properties. Research shows that cooking certain meats at high temperatures produces compounds not found in raw meat. HCA is formed when amino acids and creatine (a compound found in muscles) react at high temperatures.
Researchers have identified 17 different HCAs that result from cooking muscle meat. Some protein sources such as milk, eggs, tofu, and organ meats such as liver contain very little or almost no HCA when cooked.
Avoid Excessive Grilling Or Frying
Experts recommend cooking foods at lower temperatures, even if that means longer roasting. But that doesn’t mean it’s half done. Instead, don’t burn it!
On a gas grill, try raising the grill rack slightly away from the heat. On a charcoal grill by allowing the fire to go down after the charcoal is lit.
In charcoal grilling, for example, when grilling satay, try raising the grill rack so it doesn’t burn. Burning this food is dangerous because it contains a lot of carbon atoms. Never cook directly over charcoal.
Although the slightly charred part is usually more delicious, it would be better if we avoid it, because the danger of charred food can cause cancer. Better to peel and throw on the burned / charred flesh or skin. Keep in mind moderation is key, that’s just like anything else.
Smoking or not doing exercise regularly is certainly more problematic than grilling in terms of cancer risk. The fact remains that consumption of charred / burnt food is a risk factor.
You have to look at food globally: eat well, eat lots of fruits and vegetables, and limit your exposure to carcinogens through your daily diet.
When cooking meat on a barbecue, the best approach is moderation. You shouldn’t eat grilled meat every day. And when you do eat it, you should avoid burning it, trimming the fat or removing the skin to avoid charring, opting for cuts of meat that cook quickly or marinate the meat to reduce cooking time.
Information: Cleverly Smart is not a substitute for a doctor. Always consult a doctor to treat your health condition.