All across north Texas — and elsewhere — I'm sure many folks are thinking about firing up the grill. But Consumer Reports Health Blog is determined to pour some water on their charcoal.
And the blog reports that University of Minnesota researchers have established a link between "grilled or fried meat that is very well done, burned, or charred" and a higher incidence of pancreatic cancer. The leader of the study, which was conducted over a nine–year period, said, "We found that those who preferred very well–done steak were almost 60% more likely to get pancreatic cancer as those who ate steak less well done or did not eat steak."
Well, when you think about it, it makes sense, doesn't it? Doctors have established the presence of carcinogens in most smoke, so it makes sense that food that is subjected for lengthy periods of time to smoke from charcoal would absorb a certain amount of those cancer–causing agents. I have no biological training, but I can grasp that.
And thus, the organs that are involved in digestion would be exposed to the carcinogens instead of the organs involved in respiration.
The blog says the risk can be reduced by:
- Cooking at a temperature below 325° F, the surface temperature at which heterocyclic amines (HCAs) begin to form,
- Marinating food before grilling, which research shows can greatly reduce HCA formation, and
- Not cooking food directly over the flame, because fat or marinade dripping on briquettes or gas flames can create flare–ups that contribute to HCAs and form other potential carcinogens.
And does this only apply to red meat, or do you have to exercise the same caution if grilling chicken or pork?
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