Previously, Andhika explained that carcinogens can cause cell damage which can ultimately lead to cancer.
In satay or steak, the amino acids, sugars and creatine in red meat will react at high temperatures, forming heterocyclic amines (HCAs). These are substances that form carcinogens.
If red meat is cooked at too hot a temperature it will turn into a carcinogen, such as satay or steak that is grilled with charcoal increasing the content of carcinogenic substances.
“If you want to consume red meat, it is recommended to choose red meat that is still fresh, then cook the meat in a healthy way. “This will be better than consuming factory processed meat,” concluded Andhika.
