Charred Meat Could Heighten The Risk Of Cancer

The regular eating of a well-done steak or charred meat could increase the risk of cancer, according to some studies.

Researchers from the University of Minnesota conducted a study. They monitored the eating habits of over 62,000 people for nine years. They found out there were about over 60 percent increase in pancreatic cancer cases on those people who ate charred meat on a regular basis, according to How Stuff Works.

@TrevorTBDM and charred meat. Best Sunday ever. #receipt pic.twitter.com/wY2ZpkUA2h

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Muscle meat that includes beef, poultry, pork or fish that is cooked with high temperature like pan frying or grilling straight over an open flame produces chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These chemicals have been found to be mutagenic, which means they cause changes in DNA that may heighten the risk of cancer. 

The HCAs are molded when the amino acids, which are the building blocks of protein, creatine and sugars, respond at high temperatures. On the other hand, the PAHs are created when the juices and the fats from meat are grilled straight over an open fire drip onto the fire, causing flames. The flames have PAHs that stick to the surface of the meat. The PAHs can also be created in other food preparation processes like smoking of meats. It can also be found in car exhaust fumes and cigarette smoke.

The experts advise cooking your meat at the lower temperature. Do not put the meat directly above the flames rather use indirect heat. You must flip the meat always. Marinade the meat properly. The beef can be marinated with beer or red wine mixture. Put in it the refrigerator for a few hours. Chicken is good with lemon juice, olive oil or garlic combination.