The type of meat that contains the number 1 carcinogen but is a favorite of many people

WHO indicates this is a leading carcinogen, but many people do not know and still carelessly eat this way.

As the weather warms up, outdoor camping barbecues are popular with many people. It can be said that the attraction of barbecue is not everyone can refuse.

The question is, the better the roast, the more dangerous it is Carcinogenic or not?

Why is grilled meat especially delicious?

Everyone agrees that grilled meat using charcoal will be more delicious than using an electric stove. Therefore, for gourmets, it is necessary to go to the smoky barbecue shops to call it right to eat.

The reason why charcoal grill is better is that during the grilling process, the fat in the meat flows down and soaks into the charcoal fire, creating smoke. When smoke clings to the surface of the meat, it will combine with flavoring agents during the marinating process, causing the smell of the food to increase, giving off a strong and extremely attractive aroma.

Risks of cancer in the process of grilling meat

During the charcoal grilling process, the fat of the meat dripping into the hot coals not only creates smoke, but also produces a cancerous substance called benzopyrene.

Benzopyrene is a carcinogen classified by the World Health Organization (WHO) as a Class 1 carcinogen to humans.

Studies have shown that the benzopyrene content is directly related to the amount of smoke produced during the grilling process. The higher the baking temperature, the closer the food is to the fire source, the more fat content in the meat will melt, and more benzopyrene is also produced.

In addition to benzopyrene, these two carcinogens will also appear in the process of grilling meat

– Heterocyclic amines

When meat is decomposed at high temperature, protein components are decomposed and carcinogenic substances – heterocyclic amines are produced.

The higher the temperature of the meat and the longer the cooking time, the lower the moisture content, the more heterocyclic amines will be produced. Especially when the meat is burned a lot, the number of heterocyclic amines produced is very high.

– Nitrosamine

Meat, vegetables or seafood in general need to be marinated before grilling. In the process of pickling these ingredients, it is easy to produce a lot of nitrosamines. Nitrosamine is a carcinogenic chemical and is the main cause of cancers of the esophagus, stomach, liver, and intestines.

Does eating grilled meat cause cancer?

The risk of causing cancer is different from the certainty of causing cancer.

The appearance of cancer itself is often the result of a long-term accumulation of various carcinogenic factors. So, there’s no need to panic if you eat some grilled meat.

How to eat grilled meat without endangering health?

– Choose the right baking method

When grilling meat, try not to use charcoal, which can be replaced by an electric oven or pan. This way of grilling can both control the temperature well, and avoid the fat from the meat flowing into the coal fire.

– Open the window to ventilate when eating grilled food

Even when grilling at home or using the oven, you need to open the windows to quickly remove the smell of indoor oil smoke from the food.

Oil smoke emitted when cooking food also contains many carcinogens. If the environment has a lot of oil smoke, the risk of cancer will be high.