This Marinade when grilling can reduce the Krebsrisko

Marinade reduces the barbecue cancer-causing substances

Hardly it will be warmer, we will bring the barbecue out of the shed. However, grilling is not just beneficial to health. Always worrying warnings about cancer appear in the media, however, active substances produced when grilling. Dr. Monika Gibis from the field of food physics and meat science at the University of Hohenheim has investigated the burden of food and gives tips for a health-friendly Barbecue. Therefore, it depends on the correct method of preparation and the Marinade.

When grilling cancer causing substances

The formation of carcinogenic substances during grilling, while not completely avoided, however, dramatically decrease. The decisive factor is the method of preparation, was Gibis reported. Also, the Marinade could contribute their part to the health grill pleasure.

When grilling, in principle, three groups of substances can be classified as harmful to health: polycyclic aromatic hydrocarbons (PAHS), heterocyclic aromatic amines (HAA) and nitrosamines. “PAHS are a result of very high heat, so amplified at about 400 °C, HAA already from 120 °C”, explains Gibis. The substances can increase the risk of cancer significantly. So all of the HAA are classified as probable or possible human carcinogen, and the PAK with its Lead compound benzopyrene carcinogenic rating. In particular, they should increase the risk of tissue changes in the colon.

Amount of cancer-causing substances on the grill easily reduce

To find out how the load on the barbecued food can reduce the investigated samples, the scientist and her colleagues with numerous meat. “For the research, we need relatively large quantities of food to be grilled, but must always be uniform,” says Gibis. “We, therefore, are a kind of Hamburger, which have a defined shape.” This could be studied under controlled conditions, the influence of various factors on the formation of pollutants.

“Meat is basically a high-quality food. It contains essential amino acids, B-vitamins, trace elements, iron, and zinc,“ emphasizes the expert. In your view, the Grill does not have to do without Fans to enjoy. Because the formation of pollutants could be added to simple measures to inhibit. “How is harmful to health grilling, depends on the quantity of PAK, HAA, and nitrosamines–, and by gentle methods of cooking significantly reduced,” said Gibis.

Tips for health-friendly grilling

Barbecue Fans should be careful not to let any fat drip onto the coals, and to prevent ignition of the Fat. Because the Smoke from the PAK form more and more on the food. Who uses aluminum shells, can trap the drops. Although aluminum is suspected of dementia trigger, but this only applies to the dissolved Form of the light metal. Acidic marinades that could solve the aluminum should not be used.

Electric and gas barbecues are less health are generally distressing as the grilling with charcoal, because less PAK. When grilling over charcoal, the meat should be grilled only for a short sharp and hot. Then it can cook on the cooler edge, or in a foil wrapped finish.

The coal should always be well annealed. “You should not burn and should have formed a complete white ash layer,” according to the University. It is only charcoal and charcoal briquettes are to be used, not a paper or a resin-containing wood.

The correct Marinade when grilling to ensure

Marinade makes the meat spicy and is good for the quality of the meat. “But also for the Marinade does not apply, of course, that you should drip into the coals,” said Gibis. “On the formation of the HAA, among other things, free radicals are involved. Therefore, we try to inhibit the HAA formation by antioxidants.“ And it works with the right Marinade.

The scientists have studied different ingredients that are often used for marinades, to its antioxidant effect. Thus, marinades with onions and garlic could be as well as rosemary and grape seed extract reduce the formation of HAA. As effectively as a Marinade with garlic, ginger, thyme, rosemary and Cayenne pepper. You was able to reduce the formation of HAAs by 74 percent compared to a non-marinated sample for Comparison. (sb)