cancer and grilled meat: what you need to know for summer bbqs - what's the best air purifier to buy

There's nothing like checking the relationship between barbecue and cancer risk to take fun from the informal start of the summer.
But you should know something before you taste the first delicious burger on the weekend.
Studies have shown that meat, including beef, pork, poultry, or fish, forms a carcinogenic chemical called cyclocylamine (HCA)
Aromatic hydrocarbons with multiple rings (PAH)
When burnt or cooked at high temperatures, as on a grill (
This is what you think is the "grill mark ").
In laboratory experiments, these chemicals were "found to have a mutation-
That is, they can lead to changes in DNA, which may increase the risk of cancer, "according to the National Cancer Institute. Theodore M.
Brasky, a cancer epidemiology and assistant professor at the Ohio State University Comprehensive Cancer Center, told Huffington Post about the impact of HCAs and PAH on other animals, A lot of data has been done.
But the data is not so specific for humans.
"In some ways, people's research is more complicated because it is difficult to control all aspects," he said . ".
"But there is a lot of evidence in the epidemiology study that people who report healthy eating
Meat that has been done or barbecued often has a higher incidence of GI cancer (
Especially colon cancer)
After taking into account other factors, over time.
Kirsten Moysich, a cancer prevention and public health expert at the Comprehensive Cancer Center in Rosewell Park, Buffalo, New York, has similar views.
"Some studies have shown that people who eat a lot of barbecue are at a higher risk of colon, prostate and pancreatic cancer, but others have not shown these associations," she said . ".
Moysich and Brasky both point out what could be the culprit for worse than open fire in your BBQ: Processed meats like hot dogs and sausages with cancer --
Lead to additives and chemicals.
"The International Agency for Cancer Research has designated processed meat as" Group 1 "carcinogens, which means there is compelling evidence that they are carcinogenic to people," Brasky said . ".
"They estimate 50 grams (
About two ounces)
Processed meat consumed daily increases the risk of colorectal cancer by 18%.
"Even based on these numbers, you have to eat hot dogs every day to increase the risk exponentially.
But if you are concerned about exposure to potentially harmful food or cooking methods, there are ways to completely avoid and reduce risks.
"Some studies have shown that people who eat a lot of barbecue are at a higher risk of colon, prostate and pancreatic cancer, but others have not shown these associations.
Moysich suggested "remove the burnt areas on the meat and flip the meat frequently.
She also recommends barbecuing vegetables and fruits that do not produce HCAs and are "related to reducing cancer risk ".
Brasky recommended some of the things we can do in our BBQ and in our lives-slow down.
Cooking meat for a longer period of time at a lower temperature means the grill is more uniform and there is less chance of scorching.
"Please note that meat should not be burnt and if you can allocate extra time to cook outdoors, you can lower the grill temperature below [300]Fahrenheit],” he said.
The American Cancer Institute also noted that marinade is a good way to create barriers between meat and flames to reduce the amount of HCAs.
The organization recommends cutting off the fat on the meat, even in
Cook a little before the grill.
Just like many things in life, Moysich reminds us that the best thing to do is to pay attention to how often you do something-whether it's eating processed meat, barbecues or whatever. “Bottom line?
"Everything should be moderate," she said . ".
"People should not worry about eating barbecue, but should balance this indulgence with vegetable consumption, brisk walks, avoiding smoking and limiting drinking.
"Everyone is going to barbecue happily.