There is a risk of cancer from grilled meat.
Recent research, has shown that food cooked in high temperatures and on coal is not healthy. But that is only in the case of meat. Different types of vegetables are also burnt, which is not harmful.
According to The National Cancer Institute in the United States, coal is not carcinogenic. However, the food that is being cooked with coal can be harmful.
Cooking with coal creates high temperatures, which is the first risk. The second risk is that a lot of smoke comes out of the coal. And these two causes can be cancerous. But that is only in the case of meat.
When any meat is pan fried or grilled at high temperature, two types of chemicals are formed. One is Heterocyclic Aminis (HCAS) and the other is Polycyclic Aromatic Hydrocarbons (PAHS).
Laboratory tests have shown that these chemicals are mutable. This means that they can alter DNA, which increases the risk of cancer.
The blackened part of charcoal or burnt meat means that there is HCAS; Which is the result of the reaction of amino acids with creatine in meat due to high temperature.
Meat and seafood contain creatine naturally. For that reason, it is safe to eat grilled vegetables and fruits.
When the meat is burnt again, the juice is poured into the coal and into the hot metal part of the stove. Which produces flames and smoke, resulting in ‘PAHS’. And these chemicals stick to cooked meat.
Keep in mind that people who smoke regularly, most of the time coming in contact with car smoke and wood or burning of various things are getting close to regular ‘PHS’.
According to The National Cancer Institute, people who eat too much fried, burnt or barbecued meat have a higher risk of colorectal, pancreatic and prostate cancer.
Ways to reduce risk
Excessive eating is not as safe. There are also ways to reduce the risk of occasionally eating roasted meat.
Flip over and over again
In case of burning meat, it has to be turned upside down again and again towards fire. Then the chances of HCAS being created will decrease. Also try to use as little heat as possible when grilling.
Remove the burnt black part
If there is a burning sensation in the meat, it should be removed. Then the chances of coming in contact with HCAS will decrease. Also try to avoid the juicy part of the meat as much as possible to avoid ‘pH’.
Grill fish instead of meat
Red meats and processed meats such as sausages are high in fat. Therefore, as a result of burning, the fat from this type of meat melts and additional smoke falls on the coal, which results in ‘pH’. Needless to say, lean meats such as chicken or fish take less time to burn than lean meats. It is good to try to reduce the level of HCAS where it cannot be completely eliminated.
Grilled vegetables or fruits can be eaten instead of meat, from which there is no possibility of making these two chemicals.