Can grilling or roasting meat cause cancer?

Are you someone who loves gorging on roasted or grilled meaty delights? Then you need to stop and read this as your love for hot grilled meat delicacies may be silently triggering cancer cells. This may sound scary but cooking meat at high temperature has its own disadvantages. Read on to find out…

Cooking meat at high temperatures can lead to various chemical and physical changes in the meat. Here are some reactions that happen when you cook meat on high heat.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives meat a charred colour and flavor. High temperatures are essential for the Maillard reaction to occur, contributing to the development of complex and savory flavors in the meat. But is this the silent reason for several types of cancers?

Cooking meat at high temperatures, especially over an open flame, grilling or roasting can lead to the formation of HCAs(Heterocyclic Amines) and PAHs(Polycyclic Aromatic Hydrocarbons), which are harmful compounds. These substances are produced when meat juices drip onto hot surfaces and create smoke, which may increase carcinogenic properties in the meat. To minimize the formation of HCAs and PAHs, avoid excessive charring and consider marinating meat before cooking.

Cooking meat on high heat can increase the risk of cancers and this happens due to the formation of carcinogenic properties. The key to fix this is by marinating the meat cuts with thyme or rosemary as the compounds in these herbs can prevent the formation of carcinogenic properties in meat on exposure to high heat.