Grilled meat is a favorite dish of many Vietnamese people. However, according to nutrition experts, this is also a dish with many potential health risks, especially cancer.
In family gatherings, parties between colleagues and friends, barbecue parties are undeniably always the number 1 choice. When hot, aromatic grilled meat is served, even people Even the most strict in eating and drinking is hard to refuse.
Many people commented: The reason why grilled meat has a delicious taste is because during the baking process, the fat in the meat flows down creating smoke. Smoke clings to the surface of the meat, increasing the characteristic flavor of grilled meat. But they don’t know that, that is what makes grilled meat the most cancerous meat.
Barbecue is not good for heart health
According to Associate Professor Nguyen Thi Lam (Deputy Director of the National Institute of Nutrition), when meat is grilled at high temperature, the protein in meat will become more indigestible. That is why we often feel full and uncomfortable after eating grilled meat. Besides, when grilled at high temperature, the fats in meat will not be good for the heart. People who eat a lot of grilled meat and often can lead to high blood fat.
Grilled meat may increase the risk of cancer
Regarding barbecue, Prof. Dr. Tran Hong Con (Department of Chemistry – University of Natural Sciences, VNU) said: In the process of grilling meat, many unburnt organic products can be produced that can cause cancer. Especially PHA (polycyclic aromatic hydrocarbon), which can attach to food through smoke.
During the charcoal grilling process, the fat of the meat that melts into the fire not only produces smoke, but also produces a carcinogen called benzopyrene. The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) has classified this substance as group 1 carcinogen to humans with clear evidence of harmful effects on health. Benzopyrene can be abbreviated as BaP, it is a polycyclic aromatic hydrocarbon.
In addition to benzopyrene, barbecue can also appear 2 carcinogens, heterocyclic amines and nitrosamines.
People who should not eat grilled meat People with bloating, digestive disorders
Protein in grilled meat will cause people to have bloating, digestive disorders and indigestion. If you are having a full stomach, eating grilled meat with digestive disorders will feel bloated, making the condition worse.
People with stomach ache
People with a history of stomach problems should not eat grilled meat because grilled meat is difficult to digest.
People with cardiovascular disease
When grilling meat at high temperatures, the fats become unhealthy for the heart. People who eat a lot of grilled meat and eat it often can lead to high blood fat.
Certain substances produced when grilling, combined with smoke and protein, can cause adverse effects leading to a number of cardiovascular diseases.
People with osteoarthritis
Grilled meat has many nutritional sources, contains a lot of protein, iron, zinc …. But eating too much will cause excess protein, joint pain, swelling….
People with blood fat
Due to the high protein content, people with blood fat should not eat a lot of grilled meat. People with high blood pressure eating grilled meat will be harmful, because meat contains a large amount of saturated fat.
People with kidney stones
People with kidney stones should limit grilled meats. This is a very high protein food, causing the amount of oxalate in the urine to increase, forming stones.
How to eat grilled meat to reduce the risk of infection
Do not eat rare barbecue: Many people do not like to eat grilled meat that is overcooked, thinking that the meat will be tough and lose its flavor, so they prefer to eat undercooked meat. This is very dangerous, eating rare meat is easy to be infected with parasites, and there are many hidden dangers to health.
Do not marinate too much seasoning when grilling meat: Marinating too many spices and sauces on grilled meat, not only makes the meat flammable, but also increases the amount of salt in the body. Therefore, it is best to make a separate sauce to dip the meat, while also reducing the production of carcinogens. Although marinating meat with garlic, cilantro, fruit pulp and vitamin E-rich seasonings such as paprika… can reduce HCA production by about 70%, but when grilled they are the most flammable. So you filter the juice to marinate the meat and discard the residue.
Do not bake at too high a temperature: Assoc. Prof. TS.BS Nguyen Thi Lam, former deputy director of the National Institute of Nutrition, recommends that you should only grill meat on charcoal when the smoke is gone. Should cook meat quickly at a moderate temperature, do not grill on too high a temperature.
Do not eat grilled meat that is burnt or grilled too dry: According to the recommendation of Assoc. Prof. Dr. Tran Hong Con, at present, there are many grilling devices such as electric, gas, charcoal, alcohol, charcoal grill. In particular, grilling on burning charcoal and alcohol are two ways of low-temperature baking, producing less toxins. When the barbecue is burnt, cut off the burnt part or don’t eat the burnt pieces. The baking time is short enough for the meat to cook, clean the grill, and ensure hygiene.
Only eat 1-2 times/week: To ensure health, you should not eat grilled meat too often. According to Dr. Lam, barbecue is a delicious dish, but should only be used 1-2 times a week, not every day. Dr. Lam recommends that it is best to eat only once a week with an amount of about 100g of meat/time. People with a history of stomach pain should not eat grilled meat because it can cause dysuria. The elderly, people with problems with blood fat, heart disease, high blood pressure … should also limit eating this dish.
Eat grilled meat with vegetables: Coating barbecue with green leafy vegetables can significantly reduce the toxicity of carcinogens. Green vegetables or fresh fruits such as raw vegetables, tomatoes, white radishes, green peppers and fruits such as apples, peaches, and lemons are all foods that contain a lot of vitamins C and E.
In which high vitamin C content can reduce carcinogenic toxins; And vitamin E has a very good effect in fighting oxidation. This way of eating can reduce the harmful effects of grilled meat.
Do not eat grilled meat that is too hot: Remember that eating foods that are too hot will not only damage the mucous membranes in the esophagus, but also cause burns in the mouth, and provoke mucosal hyperplasia, scarring and inflammation. Some experts believe that the occurrence of some esophageal cancers may be directly related to hot foods.
Reduce cooking time and temperature: This doesn’t mean you have to eat rare meat, just put the raw meat in the microwave for about 60-90 seconds before grilling to reduce the time the meat ‘lays on the fire’. According to the National Cancer Institute, if you’re grilling or pan-frying… consider lowering the temperature. The direct exposure of food to high temperatures is the main cause of HCA and PAH production, which causes cancer.
Some notes when baking food
– Always make sure the grill is cleaned before grilling to minimize the burning of plaque, thereby eliminating toxins that cause cancer.
– When grilling, especially with charcoal grilling, should choose more lean meat than fatty meat, because fat will increase the heat of the fire, thereby producing more smoke containing toxic hydrocarbons.
– Marinate food overnight, or at least 30 minutes before baking to create a barrier between food and heat thereby reducing the formation of HCAs – one of the toxic substances that is a cause of cancer.
– Turn food often so that all sides are minimized heat absorption time.
– Always control the temperature throughout the baking process to make sure the heat is not too high.
– Should combine grilling with vegetables and fruits because to contribute to limiting cancer-causing germs when grilling.
– Instead of grilling with charcoal, switch to electric grill to limit the formation of smoke and fire into the food.
at Blogtuan.info – Source: 24h.com.vn – Read the original article here