Carcinogens in Grilled Meat

Why in News?

Recently, the American Institute for Cancer Research found that grilling meat over high heat or an open flame produces cancer-causing carcinogens.

Recent Issue

• Grilled meat - Contains carcinogenic compounds that cause changes in the DNA.
• Cancer - It causes inflammation that makes you prone to cancer.
• Carcinogens found - Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs)
• Carcinogen group – Group 1.

Heterocyclic aromatic amines (HCAs)

• Formation - Formed when amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react at high temperatures.
• Effects - Potent mutagens and carcinogens linked to an increased risk of various cancers.

Polycyclic Aromatic Hydrocarbons (PAHs)

• Formation -They are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire, causing flames and smoke.
• The smoke contains PAHs that then adhere to the surface of the meat.
• Other sources - Forest fires and volcanic eruptions.
• Effects - Carcinogens, mutagens, teratogens, and infertility.

Classification of carcinogens

Reducing steps

• While grilling - Always marinate, meat Shorten grill time, Flip the meat often.
• Food preferences - Never binge eat barbecue, always choose leaner meats.

Reference

Times now| Grilled meat contains carcinogens