Is grilling dangerous to health? – Dietetics – Articles |

What compounds can be formed when grilling meat?

Grilled meat are a source of compounds that are carcinogenic or potentially carcinogenic carcinogenic, of which the most frequently mentioned are: heterocyclic aromatic amines (HCA), polycyclic aromatic hydrocarbons (PAH) and acrylamide. The former are made when the meat is cooked at very high temperature until it burns. Most they accumulate in a burnt skin. About the amount released from meat The fat content is also decisive for the substance. It has been shown that one of  aromatic hydrocarbons – bezno α pyrene has higher concentrations in more fatty types of meat. In addition, the fat that melts from the meat, falling on the red-hot coals, it helps them to float along with the smoke on meat. 

How does this affect health?

When ingested, the above-mentioned compounds undergo a number of processes in the liver and, in altered form, react with DNA, causing cancer. Animal experiments and laboratory studies suggest that PAHs and HCAs can stimulate tumor growth in the cells of the colon, breast, prostate and lymphatic system.

How to grill healthy?

• before use, the grill should be thoroughly cleaned, without residue from previous use;
• due to the high content of resins in coniferous species, it is best to use hardwood charcoal to light the grill;
• it is better to do without fire starters, which mostly contain paraffin, kerosene and petroleum products with toxic vapors. You should absolutely not add them while grilling, when the dishes are on the wire rack;
• meat and other products should be placed on the grate (preferably on an aluminum tray) when the flames are out and the charcoal is glowing;
• it is best to choose fish and lean meats without skin, which will reduce the release of substances with harmful properties;
• experiments carried out by the Journal of Agricultural Chemistry and Food Economy proved that marinating red meats for two hours before grilling creates a protective coating on them, which reduces the release of carcinogenic compounds
• Researchers at the University of Kansas have shown that when added to grilled meats, rosemary, rich in antioxidants, significantly reduces HCA levels. Mint, basil, oregano and sage have similar effects;
• grill products briefly so that they retain their nutritional value;
• Burnt parts should be cut directly off and not eaten

One of the healthiest barbecue options is fish, which provides omega-3 fatty acids, minerals and vitamins, and does not require long baking. It is also worth using vegetables such as zucchini, mushrooms, eggplant, peppers and onions. Vegetables can be prepared directly on the grill, in the form of skewers or baked in foil.

Grill recipe: Eggplant rolls with tomato and mozzarella

Ingredients: 1 medium eggplant 2 tomatoes 1 ball of mozzarella pepper, salt, Provencal herbs

Preparation: 1. Eggplant cut lengthwise into thin slices 2. Sliced ​​tomato and mozzarella as well 3. Season the eggplant with salt, pepper and herbs 4. Put mozzarella and tomato on each piece and wrap 5. Grill the rolls until golden brown

Literatura: Majcherczyk J., Surówka K .: Heterocyclic aromatic amines as a chemical hazard in heat-treated meat products; Food. Science. Technology. Quality. 2015. Wiek A., Tkacz K., Żywica R .: The content of polycyclic aromatic hydrocarbons (PAHs) in grilled meat products depending on the fat content in the raw material; Food. Science Technology. Quality 2013. Parada H. et al .: Grilled, barbecued, and smoked meat intake and survival following breast cancer J Natl Cancer Inst 2017. Frala A. et al .: The effect of pickling on the formation of heterocyclic aromatic amines in meat subjected to grilling ABiD 1/2015. Kubiak MS: Polycyclic aromatic hydrocarbons (PAHs) – their occurrence in the environment and in food; Prob. Hig. Epidemiol. 2013.

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