2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cooking barbecue and grilling can be problematic for two reasons. First, charcoal and wood burn and emit "dirty" elements, not only hydrocarbons, but also small particles of soot that pollute the air and can worsen heart and lung problems.
Second, grilling can produce two types of potentially carcinogenic compounds: polycyclic aromatic hydrocarbons and heterocyclic amines.
Grilled charcoal can pose a risk of cancer.
According to the American Cancer Society, polycyclic aromatic hydrocarbons increase when fats from meat products drip onto charcoal.
They then rise with smoke and can be deposited in food. They can also form directly on food, as in some places the meat is charred. The higher the temperature and the longer we cook the meat, the more heterocyclic amines are formed.
Heterocyclic amines can also be formed on roasted and pan-fried meats, not just grilled. In fact, researchers at the National Cancer Institute have identified 17 different heterocyclic amines that result from cooking "muscle meat" and that they may pose a cancer risk.
Studies also show an increased risk of colon, pancreatic and breast cancer associated with a high intake of fried or grilled meats.
Microscopic bits of polyunsaturated fatty acids released into the atmosphere from cooking barbecue meat in the backyard help pollute the air.
In Canada, charcoal is a restricted product under the Dangerous Products Act. According to the Canadian Department of Justice, charcoal in bags that are advertised, imported or sold in Canada must be labeled with a warning of the potential hazards of the product.
Despite all this and the dangers of grilling, health experts recommend roasting as a healthy way of cooking because it allows fat to drain from the meat, therefore, which allows you to reduce fat intake. But they also say that baking can hurt us if it's not done the right way.
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