Link between Roast Meats and Cancer

Link between Roast Meats and Cancer

For years, there has been rumor over whether grilled or roasted red meat and chicken could cause cancer. This subject has been circulated from one person to another.

Poultry, fish, and especially red meat naturally contains amino acids, sugars, and a protein called creatinine.

Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures. Scientists indicate that heterocyclic amines are created within muscle meats during most types of high temperature cooking.

Four factors influence HCA formation: type of food, cooking method, temperature, and time. HCAs are found in cooked muscle meats; other sources of protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked. Temperature is the most important factor in the formation of HCAs. Frying, broiling, and barbecuing produce the largest amounts of HCAs because the meats are cooked at very high temperatures. One study conducted by researchers showed a threefold increase in the content of HCAs when the cooking temperature was increased from 200° to 250°C (392° to 482°F). Oven roasting and baking are done at lower temperatures, so lower levels of HCAs are likely to form, however, gravy made from meat drippings does contain substantial amounts of HCAs. Stewing, boiling, or poaching are done at or below 100°C (212°F); cooking at this low temperature creates negligible amounts of the chemicals. Foods cooked a long time (“well-done” instead of “medium”) by other methods will also form slightly more of the chemicals.

Meats that are partially cooked in the microwave oven before cooking by other methods also have lower levels of HCAs. Studies have shown that microwaving meat prior to cooking helps to decrease mutagens by removing the precursors. Meats that were microwaved for 2 minutes prior to cooking had a 90-percent decrease in HCA content. In addition, if the liquid that forms during microwaving is poured off before further cooking, the final quantity of HCAs is reduced.

Is there a Safe Way to Grill?

Keep in mind, that grilling occasionally appears to be okay. Excessive consumption of grilled foods cooked at a very high temperature is the risk factor for developing cancer. Experts recommend that foods be cooked at lower temperatures, even if it means cooking longer.

Keep in mind that just like everything in life, moderation is key. There is only an increased risk of cancer when excessive amounts cooked at high temperatures are consumed. You still can enjoy grilled meats, but just do so in moderation and when cooked at low temperatures.

However, concern can be reduced by varying methods of cooking meats; microwaving meats more often, especially before frying, broiling, or barbecuing; and refraining from making gravy from meat drippings.