KOMPAS.com – The burning season, such as New Year’s Eve, is often a time for family and friends to get together.
However, there are growing concerns about the health impacts of grilling meat. Is it true that grilled meat can increase the risk of cancer?
The following is a review based on the latest research.
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Dangerous compounds in grilled meat
Several studies in the last two decades have shown that meat that is grilled until charred or cooked at high temperatures can increase the risk of cancer, such as pancreatic, colorectal and prostate cancer.
Research from Vanderbilt University in 2010 found that consumption of perfectly cooked meat (well-done) can produce dangerous compounds called Heterocyclic Amines (HCAs).
This compound is formed when red meat, poultry, or fish is cooked at high temperatures. Apart from that, Polycyclic Aromatic Hydrocarbons (PAHs) are also produced from fat and meat juices that drip onto a fire or hot surface, producing smoke that sticks to the meat.
According to the National Cancer Institute (NCI), both HCAs and PAHs can be metabolized by body enzymes into byproducts that can damage DNA and potentially cause cancer.
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Genetic factors and cooking methods
The risk of cancer from grilled meat varies depending on the type of meat, cooking method, temperature, cooking duration, and individual genetics.
Research shows that the highest concentrations of HCAs are found in meat that is fully cooked or grilled until charred, such as barbecue or flame broiling.
Grilled meat.Cancer expert, Robert Turesky from the University of Minnesota, explains that cancer risk is also influenced by a person’s genetics. This means that not everyone who eats burnt meat has the same risk of cancer.
Although several studies have shown a link between grilled meat consumption and cancer risk, many other studies have not found a significant relationship.
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In fact, animal studies used much higher doses of HCAs and PAHs than humans consume in a normal diet.
How to reduce the risk of cancer in grilled meat
Stephen Freedland from Cedars-Sinai Medical Center suggests consuming grilled meat wisely. Some steps that can reduce the risk are:
- Grill meat using aluminum foil.
- Soaking meat in spices, which can reduce the formation of carcinogenic compounds.
- Avoid burning until the meat becomes burnt.
Although consuming meat that is grilled until charred can increase the risk of cancer, this risk is not as great as the risk from habits such as smoking or excessive alcohol consumption.
Consumption in moderate amounts and with safer methods is unlikely to have a significant impact on health.
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So, enjoying a grilled steak or burger once in a while is nothing to worry about. The key is to maintain a balanced diet and adopt healthier cooking methods.
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