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    does grilling cause cancer??

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    krullizme
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    does grilling cause cancer??

    Post  krullizme on Sun Jul 26, 2009 12:59 pm

    DOES GRILLING CAUSE CANCER??



    There’s no evidence that grilling causes cancer. But cooking meat at
    the high temperatures you use to grill—as well as broil and fry—creates
    heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs),
    compounds linked with some cancers.

    Animal and laboratory studies suggest that HCAs may damage DNA and
    spur the development of tumors in cells of the colon, breast, prostate
    and lymph system. At temperatures of 350°F and hotter, amino acids and
    creatine (a natural compound that helps supply energy to muscles and
    nerves) react to form HCAs. PAHs form when fat drips onto hot coals,
    creating smoke that settles on food; these compounds have been
    associated with increased risk of breast cancer.

    But “within the big picture of cancer prevention, there are much
    greater risks than grilling,” says Colleen Doyle, M.S., R.D., director
    of Nutrition and Physical Activity for the American Cancer Society. For
    example, “if you’re 30 pounds overweight, that puts you at much greater
    risk for developing a number of cancers [than does eating grilled
    meats].”

    When you do grill, there are several things you can do to reduce HCAs and PAHs.


    • Grill fish. “Beef, pork and poultry tend to form
      more HCAs than seafood because of their higher amino acid content and
      longer grilling times,” says Doyle.

    • Prefer meat or poultry? Trim fat to reduce drips.
    • Flavor meats with marinades and rubs. Research in the Journal of Agriculture and Food Chemistry
      showed that marinating red meat in beer or wine for two hours
      significantly reduced HCAs. ­Scientists believe the antioxidants in
      these marinades block HCAs from forming. Similarly, a Kansas State
      University study found that rubbing rosemary, an herb known for its
      high level of antioxidants, onto meats before grilling cut HCA levels
      by up to 100 ­percent. Herbs including basil, mint, sage and oregano
      may have similar effects.

    • Pair grilled meats with vegetables, particularly
      cruciferous ones. In one study, men who ate about 2½ cups of Brussels
      sprouts every day for three weeks reduced their DNA damage
      significantly. Cruciferous vegetables, such as broccoli and cabbage,
      contain sulforaphane, a compound that may help the body clear
      DNA-damaging compounds more quickly.


    BOTTOM LINE: Keep your grill. While some studies
    suggest that grilling produces compounds linked with cancer, the risks
    associated with eating grilled meats are relatively small when you look
    at the big picture.

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