Are protein, oil, and starch carcinogens found in high-temperature barbecues? How to eat Mid-Autumn barbecue to be healthy?
Did you eat too many carcinogens during Mid-Autumn Festival barbecue? What foods are healthier to eat with it?
Pay attention to outdoor barbecues during the Mid-Autumn Festival! If you eat too much food cooked at high temperatures, might your body accumulate too many carcinogens? Dr. Yan Zonghai, a professor-level attending physician at the Department of Nephrology at Chang Gung Memorial Hospital, said that barbecue is mostly high-temperature cooking in medicine, which is defined as cooking methods above 200 degrees, which is indeed prone to the production of carcinogens.
Dr. Yan Zonghai explained that protein foods such as chicken legs, chicken, beef, etc. may produce carcinogens “isocyclic amines” when cooked at high temperatures. Oils and fats such as chicken skin, fat, and offal cooked at high temperatures may produce “polycyclic aromatic hydrocarbons” (PAHs). ); Starches such as sweet potatoes and tempura will increase the content of “acrylamide” after being cooked at high temperatures on the barbecue. All are substances proven to cause cancer in animal experiments.
Dr. Yan Zonghai said that high-temperature grilling of food can easily increase the risk of cancer. It is recommended to eat it in moderation and pair it with a large amount of fresh vegetables, fruits, and green tea. At the same time, it can increase the intake of vitamin C and other antioxidants to neutralize the carcinogens eaten into the body. Don’t use too much dipping sauce, such as soy sauce and barbecue sauce. Instead, use onions, ginger, garlic, and onions with antioxidant ingredients. In addition, although thin-salt soy sauce contains less sodium but more potassium, people with kidney disease should avoid eating it.
Are processed meats such as grilled sausages, hot dogs, and bacon ingesting large amounts of nitrosamines?
Sausages, hot dogs, ham, and bacon are essential ingredients for many people’s Mid-Autumn Festival barbecues. Dr. Yan Zonghai reminded that such processed meats often contain nitrites, which were originally intended to help food preservation and avoid contamination by botulinum toxin. However, when processed meat is grilled at high temperatures, a large amount of nitrosamines, which may be carcinogenic, will be formed. If eaten together with amine foods such as scallops and saury, the risk of carcinogens will be higher.
Dr. Yan Zonghai suggests that you can first boil sausages, hot dogs, ham, bacon and other meats in water until they are 7-8 minutes cooked before grilling them. By reducing the high-temperature cooking time, you can reduce the amount of nitrosamines. Try not to eat it at the same time as amine-rich squid, saury, scallops, cod and other seafood. These are all healthier practices.
It’s healthier to boil it first and then bake it! Doctor: Do not drop fats and oils directly into the charcoal fire
Dr. Yan Zonghai reminded that it is safer to use charcoal fire when grilling without smoke. It is recommended to keep a distance between the food and the charcoal fire, or to lay a layer of tin foil or aluminum foil on the barbecue grill to prevent large areas of food from being scorched. For larger portions of meat, it is recommended to boil it in water for 7-8 minutes before grilling to reduce high-temperature grilling time and the amount of carcinogens.
In addition, when grilling meat, it is best to choose mainly lean meat. Parts with high fat content such as animal offal, fat meat, and skin are not only more likely to retain heavy metals and environmental hormones, but dripping oil into the charcoal fire may also cause polycyclic aromatic hydrocarbons. (PAH), mixed in the air and inhaled by the human body.
Dr. Yan Zonghai said that there are still a certain number of food poisoning cases after consecutive holidays. The public is reminded to pay attention to environmental hygiene when barbecuing outdoors, handle raw food and cooked food separately, and cook food before eating to reduce the risk of gastroenteritis. In addition, we are reminded that ventilation should be maintained when grilling meat at home to avoid carbon monoxide poisoning.
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