Burning meat or barbecue can be a fun activity if done with family, friends, and relatives. However, proper cooking techniques are required in order to avoid the risk of cancer is hiding behind the heat of charcoal.
A study published in the journal Food Chemistry says, charcoal burning flesh in certain conditions can increase the risk of chemical contamination that lead to cancer are called nitrosamines.
Researchers from the University of Gaziantep in Turkey and the University of York in England found the highest levels of nitrosamines found in charcoal that has not been hot enough. But burning flesh is too long and too fatty meat is also associated with increased levels of nitrosamines.
Alice Bender, nutrition communications manager of the American Institute for Cancer Research who was not involved in the study said, nitrosamines are not the only compounds that are hazardous when burned flesh. When the meat was burned, also compounds formed Compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH).
"Both of these chemicals cause damage to DNA that lead to cancer," he said.
However, it does not mean you have to leave this fun activity. Follow safe way to burn some meat below.
1. Avoid fire because the fire is too large and the heat too large to form HCA and PAH compounds. Before burning the meat, try to remove all visible fat. Turning the meat frequently to avoid scorching burn time.
2. Use herbs, besides to flavour meat, herbs also able to reduce the harmful compounds are formed. Studies show, rosemary is an effective seasoning, but there is also lemon and vinegar.
3. Cook the meat before it was burned. Faster combustion process prevents forming harmful compounds.
4. Meat contains less fat such as chicken and fish can be selected to replace red meat. Meat size can also be made smaller to make it cook faster. In fact you can also burn the vegetables and fruits.