Liputan6.com, Jakarta Eid al-Adha is synonymous with meat dishes, from goat to beef. Not infrequently, this meat is prepared by grilling or making satay.
According to a specialist in internal medicine, hematology and medical oncology consultant at Eka Hospital Cibubur, Andhika Rachman, eating grilled meat such as satay or steak is very appetizing. However, satay or steak is considered a food that can increase the risk of cancer because it contains carcinogens.
“Carcinogens are chemical substances that are formed through the combustion process. “Carcinogenic substances are formed when meat is grilled and are influenced by high temperatures over long grilling times,” said Andhika in a press statement, Friday (23/6/2023).
This is what makes the satay or steak appear blackened or burnt. 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.”
A week before Eid al-Adha, a number of sacrificial animal markets in East Java looked deserted, due to fewer buyers due to crowd restrictions in the midst of the Emergency PPKM period. Now traders are switching to selling sacrificial animals online via social media…
