Why can the barbecue burn cancer?

The burnt part of grilled meat contains heterocyclic amines and polycyclic aromatic hydrocarbons - a substance that is highly carcinogenic.

Barbecue is a favorite dish with attractive flavors and aromas, but it is difficult to have any alternative processing method. However, do you know that burnt roasted meat is likely to increase your risk of cancer?

According to Assoc. Lam Vinh Nien - Dean of the Department of Nutrition - Department of Ho Chi Minh City University of Medicine and Pharmacy, heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals formed when meat (beef, pig, fish, poultry) is cooked in heat. altitude (fried, baked) directly on the fire.

Heterocyclic amines are formed when amino acids, sugar, and creatine (which are substances in the muscle) react with high temperatures. The polycyclic aromatic hydrocarbons are formed when the fat of the meat comes into direct contact with the hot surface or flame, causing fire and smoke, which sticks to the meat surface. In fact, these substances have the ability to mutate genes and thereby increase the risk of cancer.

A microwave oven should be used to cook meat before baking to help reduce high temperature exposure.

In addition to bowel, bladder and kidney cancer, many studies also show the harmful effects of these substances on the nervous system and fertility of men when eating regularly. Specifically, the content of heterocyclic amines and polycyclic aromatic hydrocarbons in nearly 0.9 kg of burnt roasted meat is equivalent to the amount of benzopyrene (a highly carcinogenic substance) found in the smoke of 600 cigarettes.

Assoc. Prof. Dr. Lam Vinh Nien also said that there have been no official guidelines on heterocyclic amines and aromatic hydrocarbons for meat. To limit the risk of exposure to these chemicals, people should pay attention to processing methods:

1. Avoid exposing meat directly to flames or hot metal surfaces.
2. Do not extend the cooking time (especially at high temperatures).
3. Use a microwave to cook meat before baking to help reduce high temperature exposure.
4. Rotate the meat continuously while baking.
5. Remove the fat from the meat before baking.
6. Remove the black burning part of the meat, do not use the flowing water.
7. Keep the grill clean and greasy. If the baking tray sticks out too much, it burns from the previous grill, clean it before baking to make sure it doesn't affect the next grill.

'There is no information about reducing the cancer-causing agents mentioned above by eating another food. However, some studies show that marinating meat (especially with vinegar, garlic) may reduce the risk of carcinogenesis , 'said Dr. Nien.