How to Prevent it from Colon Cancer When Grilling Meat: 5 Ways

Grilling is one popular way to process meat. But experts say grilling meat if done incorrectly can lead to colon cancer. Is the way you bake it right?

“The current study suggests that the consumption of red meat and processed meat to excess can increase the risk of colon cancer,” says Alice Bender, a registered dietitian at the American Institute for Cancer Research, as quoted by MSN, Tuesday (05/14/2013).

“Barbecuing red meat or white, can lead to cancer. Yet still can reduce the risk,” said Bender.

Here are 5 steps you should consider when grilling meat:

1- Note the type of meat

Roasted meats most important role. Excessive consumption of beef, pork, and lamb can increase the risk of colon cancer. This risk also applies to processed meats like sausages. Better to replace meat with fish or chicken meat.

2- Season the meat before baking

Be sure to give flavor to the meat before grilling. Research has revealed that the process of seasoning on meat, poultry, and fish at least 30 minutes before baking it can reduce the formation of heterocyclic amino cause cancer or cancer-causing heterocyclic amines (HCAs) when cooking meat with high temperatures.

Can be used for seasoning mix vinegar, herbs, spices, and lemon juice.

3- Cook undercooked meat before baking

Other substances that could potentially cause cancer known as polycyclic aromatic hydrocarbons or polycyclic aromatic hydrocarbons (PAH). These substances are stored in the meat while roasting.

The process of the emergence of these substances can be reduced by cooking the meat half cooked before baking. This is done so that the time used for baking to be reduced and the formation of PAH will be reduced. The meat can be processed with a half-baked way to put it in the microwave or oven.

“Place the half cooked meat on the grill so that not too long baking and keep it safe from microbes that can cause cancer,” said Bender.

4- Cook meat on low heat

This is done to reduce the formation of HCAs and PAHs. Also, make sure to cut the fat before the meat roasted and grilled meat in the center of the grill. If any part is charred after baked meat, cut that section before serving.

5- Add vegetables and fruits

Eating grilled meat must be accompanied by vegetables and fruits that contain anti-cancer compounds. For example by adding sliced ​​onions, eggplant, peppers, or tomatoes.

In addition, corn on the cob can also be a good choice for grilling friends. According to Bender, the corn can provide a sweet taste.

 

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