Q:
It is grilling
season. Is there anything I can do to
reduce the harmful carcinogens that form while using this cooking method?
A:
Grilling is a great low fat cooking method. However, cooking any animal protein at high
temperatures leads to the formation of a chemical called Heterocyclic Amines
(HCAs). HCAs form when amino acids and
creatine react at high cooking temperatures.
HCAs are a cancer-causing chemical that form at grilling temperatures
above 300 degrees F. These can damage the DNA of our genes and
contribute to the process of cancer development. Consumption of HCAs is most
clearly linked to cancers of the colon and stomach.
The American Institute for Cancer Research recommends several
ways to reduce the formation of HCAs when grilling meat:
•
Avoid processed or preserved meat.
•
Grill lean cuts of meat to reduce fat drippings/grill
fires.
•
Grill smaller pieces to shorten cooking time
•
Marinate meat.
Marinated meat decrease HCA formation up to 96% (marinade forms a
barrier between meat and heat.)
•
Grill at slightly lower temperatures.
•
Flip meat frequently.
•
Substitute fruits and vegetables. Plant-based foods do not produce HCAs when
grilled.
The following website
was used as a reference in answering the question:
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