Choosing the grill or the grill as a way to cook meat is not a good idea or suitable for health, as it has many risks due to the formation of very dangerous carcinogens. We reveal why.
Recently a report prepared by a group of experts, in which it considered processed meat and red meat as carcinogens, equating processed meat (products of animal origin that have been transformed through certain processes in order to improve their taste or preservation) in the same category as tobacco, asbestos, diesel smoke or arsenic, and red meat as’ probably carcinogenic ‘.
More specifically, the report concluded that eating 50 grams of processed meat daily would increase the risk of colorectal cancer by 18%, in addition to other types of cancer such as pancreatic or prostate cancer in men. Moreover, this risk would grow depending on the amount of meat consumed, so that the greater the amount, the greater the risk. But as many nutritionists and health experts have already stated, the truth is that the risk of cancer is actually low, given that large amounts of processed meat and / or red meat would need to be consumed every day for the statistics to be effectively met.
However, as we discovered in a previous note in which we knew what are the causes why processed and red meat can cause cancer, in reality there are several factors that can influence: from the presence of nitrates (salts of nitric acid used to prevent the deterioration of the meat and preserve its color) to heme iron (which could damage the lining of the colon), through the method of cooking chosen for the preparation of this type of food.
This last question is even more important, since many people when preparing meats – regardless of whether they are processed or red – use cooking at high temperatures that do pose a real risk to health. This is what happens with the grill and eating grilled meat.
The Health Risks of Cooking Meat and Sausages on the Grill:
When we cook some food such as meat on the grill it is common that we get to scorch it in some parts. At this point, when the meat reaches high temperatures, the formation of carcinogenic compounds known as heterocyclic amines (AHC) and polycyclic aromatic hydrocarbons (PAH) is promoted.
One of these hydrocarbons is benzo pyrene, which is formed during high-temperature grilling, when fat droplets from meat or sausages come into contact with charcoal. Did you know that benzo pyrene is a substance that is part of tobacco smoke, and therefore has the same carcinogenic properties?
We could define it as a circle that is constantly repeated: when the meat has a lot of fat and is grilled, due to the heat the rasa tends to drip falling onto the embers. This fat burns, producing smoke that in turn permeates the meat, causing the appearance of benzo pyrenes.
Did you know that eating 1 kg? Of grilled or chargrilled meat contains the same amount of benzo pyrenes as 600 cigarettes?
And be careful, because these carcinogenic substances are formed equally in the case of red meat or lean (or white) meat. On the grill it is common to cook products of animal origin such as sausages, chicken thighs, beef or beef tenderloins, blood sausages, sausages. As the WHO recently warned, all these foods increase the risk of colorectal cancer due to the presence of certain compounds and carcinogenic substances, to which we must also add benzopyrene if we choose to cook them on the grill.
Therefore, if in addition to consuming this type of products regularly, you also tend to cook them on the grill or grill, it is advisable that you avoid it, trying is to choose other healthier options such as lean meats (with little fat), and choosing other cooking options such as baked or roasted.