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Barbecued meat – beware the cancer risk!
Very rare, rare or medium rare? The way our meat is cooked, and red meat in particular, can affect our state of health. According to the results of an American study, regular consumption of overcooked or indeed charred meat appears to increase the risk of pancreatic cancer!
It is already well known that cooking at high temperature releases carcinogenic substances such as polycyclic aromatic hydrocarbons. This is especially true of meats cooked on the barbecue. Researchers at the University of Minnesota carried out a prospective analysis on 62,000 people. Over the course of the nine-year monitoring period, 208 cases of pancreatic cancer were diagnosed and the risk proved to be 60% higher among those keen on eating barbecued meat.
Unable to be 100% sure that the increased risk was due principally to the substances released during grilling, the researchers nevertheless advise cooking food at lower temperatures… and therefore extending the cooking time. Generally speaking, it’s best to avoid meat coming into direct contact with flames and always remove any part that is charred. We shall be returning to this issue and looking at the best way to cook your meat, whether on the barbecue or by other methods.
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