BBQ causes canncer?

BBQ causes canncer? Don’t be afraid that barbecue can cause cancer! American Cancer Institute teaches you 5 steps to eat barbecue safely. Does eating too much barbecue really cause cancer? 5 steps to reduce the risk of cancer and barbecue safely!

Winter is coming, and the heart that wants to eat barbecue has long been unable to bear it~ However, someone around you must have reminded you that you should eat less barbecue, and eating too much will cause cancer! But is it necessary to give up love for health? Where does that long-repressed heart eager for barbecue go?

The beauty of the world is that there are always people thinking what you think. In order to satisfy the majority of barbecue enthusiasts, the American Institute of Cancer Research (AICR) recently issued cancer protection recommendations-just 5 steps to eat barbecue more safely.

This winter, barbecue and safe 5-step method are more suitable!

1. How does barbecue cause cancer?

Barbecuing is carcinogenic. More precisely, the substances produced in the process of grilling food have the risk of cancer.

Grilling meat, fish or other foods at high temperatures can form potential carcinogens. These substances include polycyclic aromatic hydrocarbons (PAHs), which can adhere to the surface of meat. The protein in the meat will react under the high temperature of the flame to form heterocyclic amines (HCAs) in the meat. Laboratory studies have found that these substances can change DNA, thereby increasing the risk of cancer.

2. the source of inspiration for safe barbecue

We already know that the combination of high temperature + meat will increase the risk of cancer. But if you want to eat barbecue, the high temperature factor is indispensable, so you can only work hard on the meat.

Regarding meat: AICR recommends limiting or avoiding processed meat and eating less red meat. Choose fish, shrimp, birds, these white meats will be healthier. Because even a small amount of processed meat, regular consumption will increase the risk of colorectal cancer. In addition, eating a lot of red meat can also increase the risk of colorectal cancer.

It seems that the meat really needs to be eaten less, so can you bake some dishes?

The answer: can!

Regarding vegetables and fruits: try grilling more plant-based foods, such as various vegetables and fruits, because these foods do not form HCAs during cooking, and they are key elements of a cancer-protective diet. Roasted leeks, enoki mushrooms, eggplants, and peppers are also favorites of many people!

Alcohol is not good for the body, and sugary drinks can also increase the risk of obesity. If you have to drink some drinks, yogurt is better than fresh milk, soy milk or barley tea is better than pure fruit juice, and better than fruit drinks.

3. Reduce the risk of cancer: 5 steps to safe barbecue

AICR recommends the following 5 simple preventive measures to make barbecue healthier:

• Marinating: Studies have shown that marinating meat before grilling can reduce the formation of HCAs.
• Pre-cooking: If you want to grill larger pieces of meat, you can pre-process it in the microwave, oven or stove first to reduce the time the meat is exposed to the flame.
• Keep improving: reducing the fat in the meat can reduce the chance of scorching. Place the meat in the center of the grill, making sure to turn it over frequently.
• Mix and match: Cut the meat into smaller parts and mix it with vegetables to shorten the cooking time.
• Embrace the green: The barbecue of vegetables and fruits will not produce HCA. Therefore, add more vegetables when grilling to reduce the amount of meat.

(source:chinanet, reference only)

Disclaimer of medicaltrend.org