2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A group of researchers from the University of Kansas, led by a leading food expert, Professor of Biochemistry Jay Scott Smith, has been studying the substances derived from heat treatment of meat for several years. Professor Smith is involved in developing methods to reduce the level of carcinogens resulting from cooking, frying, grilling or barbecuing.
The most dangerous compounds are considered to be heterocyclic amines. They are significantly associated with the risk of developing various types of cancer - cancer of the stomach, prostate, lung, breast and pancreas, colon and rectum. Kansas biochemists have found that the use of traditional plant spices, which are natural antioxidants, can reduce heterocyclic amines.
Adding a small amount of dried ginger or cumin to sliced meat leads to the fact that carcinogens are reduced by up to 40% less. Rosemary extract, an herb that invariably accompanies roast lamb in classic European cuisine, reduces the amount of heterocyclic amines in the final product by almost 70%.
Spices that are typical of the culinary traditions of Southeast Asian countries (coriander, ginger, lemongrass, cumin, sesame, etc.) suppress the formation of carcinogens in grilled meat by 30-35%. The effect is achieved even at very high temperatures.
The same group of experts from the Institute of Food at the University of Kansas found that concentrations of heterocyclic amines increase in the case of rapid heating of the temperature of meat above 178 ° C.
Steaks, skewers, grilled steaks and classic barbecue, as well as red meat, are usually cooked at temperatures about twice or even three times higher than this figure, which means that the levels of these carcinogens in the most popular summer dishes can go beyond scale.
The most harmless temperatures are considered to be 150-170 ° C. Then the meat can be cooked in the oven and then the cooking speed will increase several times.
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