BBQ cooking meat over an open flame has health consequences, but what are they, specifically concerning cancer?
Some claim that barbecuing is a healthier way to cook. Grilling appears to be more wholesome than frying, which has long been deemed exceedingly unhealthy. As a bonus, barbecuing reduces the risk of ingesting harmful compounds that are formed when cooking oil is heated to high temperatures. In addition, barbecuing is often done outside. Thus it has little impact on indoor air quality. The benefits of cooking meals over an open flame are numerous, but there are some severe drawbacks. We are most concerned about cancer.
Whether Or Not Barbecuing Raises The Risk of Cancer
Two sets of carcinogenic chemicals can arise when meat is cooked over an open flame. There are numerous health benefits and one significant drawback to creatine, an organic acid found in meat that is popular with bodybuilders. Inversely, heating meat produces carcinogens known as heterocyclic amines. Additionally, another carcinogenic chemical is released when rendered animal fat drops onto hot embers. The polycyclic aromatic hydrocarbons (PAHs) produced by the fat combustion ascend to the surface of the smoke and adhere to the meat.
Neither of the compounds listed above has been shown to cause cancer in humans at this time. However, higher doses of these have been shown to cause cancer in laboratory animals. An early stage of colon cancer called colorectal adenomas is linked to grilled meat consumption.
Barbecued Meat Can Raise The Risk Of Cancer
Considering the possibility of PAHs being produced, several experts advise against using charcoal as cooking fuel. However, in the absence of any evidence that charcoal is more likely to cause cancer than any other cooking fuel, grill cooks may want to use one of the following methods:
Marinate Meat Before Grilling
Tenderness and flavor aren’t the only benefits of marinating meat. Grilled meats may have a lower cancer risk when they’ve been marinated. According to one study, marinating meat for at least 20 minutes before grilling reduced the levels of carcinogenic chemicals by 72%. Herbs, which contain potent antioxidants, maybe a part of the health benefits of marinades.
Microwave Meat First And Then Grill It
Some of the fat can be released from meat before grilling by microwaving it first. The PAHs are produced, and the fat causes the BBQ flare-ups. Microwaving the meat cuts down on the amount of time the meat is exposed to heat. Exposure to carcinogens is reduced when there is less time.
Use Meat With Lower Fat Percentage
With leaner cuts of meat, the risk of cancer from grilling meat may be lowered. This means that there is less fat in the thinner meat to melt and drip onto the coals, resulting in a lower amount of PAHs being produced.
Make Sure the Grill Is Clean
Charred filth on grill grates may allow some of the compounds to be transferred to the meal they’ve been cooked with. Cleaning the grate thoroughly after each cooking session can reduce the risk.
Use Foil To Line Up The Grill
It is possible to make meat safer to consume by preventing carcinogens from being produced during the combustion of fat. Grill grates can be lined with foil to decrease the amount of fat that reaches the embers. Poking holes in the foil is an excellent way to ensure the meat gets some flavor from the smoke and improve ventilation.
Cooking over an open flame, even if it doesn’t increase the risk of cancer, is nevertheless a good idea to be aware of and take measures in the event that it does. Simple steps like the ones listed above can help limit the amount of radiation you are exposed to.
