Does grilled meat endanger your health? These are the answers - Walla! health

2021-04-11T07:37:33.066Z

Israel's Independence Day is celebrated with festive flights, blue and white flags, plastic hammers and of course a lot of meat on the fire. We will not argue about taste, but did you know that too many barbecues can harm your health?

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Does grilled meat endanger your health?
These are the answers

Israel's Independence Day is celebrated with festive flights, blue and white flags, plastic hammers and of course a lot of meat on the fire.

We will not argue about taste, but did you know that too many barbecues can harm your health?

Further proof: Red meat increases the risk of 9 life-threatening diseases

To the full article

Contains a lot of saturated fat

Beef chunks suitable for grilling are high-fat chunks like entrecote, as the fat prevents dehydration and burning of the meat.

Processed meat such as sausages, hot dogs and burgers are also very rich in fat and star on the barbecues of Israelis.

Meats of this type can contain 15 to 40 percent fat, and a significant portion of this fat is saturated fat that is considered extremely harmful.

May be carcinogenic

A 2018 study found that barbecuing can expose you to chemicals that can cause cancer.

The study, published in the journal Environmental Science & Technology, found that people present around a working grill were exposed to chemicals called polycyclic aromatic hydrocarbons (PAHs) through their skin.

These chemicals can be produced due to the burning of organic materials, such as coal, fuel and wood.

They are also formed when the meat is cooked at a high temperature like roasting or frying, according to the National Cancer Institute.

The study found that during grilling, people absorbed higher amounts of the chemical through their skin than through the air, the researchers said.

However, the highest levels of exposure to the chemical occurred through eating the meat on the fire.

The study also found that clothing blocks some of the damage and lowers the amount of polycyclic aromatic hydrocarbons absorbed through the skin in the short term.

But once the clothes have already absorbed the smoke in large quantities, the skin may absorb large amounts of the chemical, so the researchers recommend washing the clothes immediately after leaving the area and thus reducing exposure.

Chicken has less fat.

Grilled skewers (Photo: ShutterStock, Boris Katsman)

In addition, scorching marks on the roast meat contain a large amount of compounds called heterocyclic amines (HCAs) that are formed during cooking of the meat at high temperatures and from direct contact with the grill.

Epidemiological studies have shown an association between the consumption of HCAs and colorectal cancer, rectal cancer, breast cancer, prostate cancer, pancreatic cancer, gastric cancer and esophageal cancer.

Experiments performed in laboratory animals have also shown that eating charred meat has increased the rate of various malignancies.

Injures the liver

An Israeli study conducted by researchers at the University of Haifa found that people who eat a lot of red meat are at risk of developing fatty liver disease, especially those who like their piece of meat made from Wall Dunn.

The researchers examined data from 789 respondents aged 40-70, 15 percent of whom had diabetes.

All subjects were asked to complete questionnaires about their eating and cooking habits, medical history, and exercise.

They also underwent an ultrasound scan of the liver and laboratory tests that would determine their insulin resistance.

Accelerates aging

Cooking at very high temperatures sometimes causes a chemical chain reaction that results in the production of Advanced glycation end products (AGE) which are in fact the end products formed from the dichotomy of amino acids that combine with a sugar molecule in a non-reversible toxic process.

These ingredients are formed from roasting meats much more commonly compared to cooking onions or steaming.

These harmful compounds can affect almost any cell type in the body and are considered as one of the causes of aging and some of the age-related chronic diseases.

How to roast meat in a healthy way?

Use of marinades and herbs

Marinade can also reduce the amount of dripping fat and smoke formation and thus reduce the formation of heterocyclic amines, aromatic hydrocarbons and the glycemic products of amino acids.

An ideal combination of improving taste and reducing risk.

Pre-cooking

Even partial cooking well in advance of the grill removes some of the fat and shortens the grilling time.

Less fat means less smoke, and shorter cooking time over high heat means less toxic by-products.

Besides it is thus possible to finish the craft of grilling faster and join the celebrants.

Drip prevention.

This can be done by using aluminum foil or by using thinner pieces.

Whether you are roasting a slice of beef, chicken or turkey it is advisable to remove the visible fat to significantly reduce the formation of aromatic hydrocarbons.

Maintain long clothing and good combustible materials.

Wearing long clothes can help and reduce exposure to chemicals, as well as making sure to use materials like cooking gas that is better than charcoal and staying safe open and well ventilated.

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Source: walla

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Does grilled meat endanger your health? These are the answers - Walla! health

Does grilled meat endanger your health?
These are the answers

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