Grilled meat linked to cancer

What South Africans don’t know about this beloved way of cooking meat are the hazards associated with it. Eating braaied meat, or grilled meat for that matter, has been linked to cancer.

This emerged during epidemiological studies which found that cooking meat over a flame is linked to cancer. The study found that by combusting wood, gas or charcoal chemicals known as polycyclic aromatic hydrocarbons (PAHs) are emitted.

When these chemicals mix in with the nitrogen in a piece of meat, they combine to form nitrated PAHs or NPAHs, which are more carcinogenic than the hydrocarbons.

These findings were confirmed by Faye Harrison, a Johannesburg-based dietician, who explains that these substances are carcinogenic in the laboratory setting, indicating they can increase the risk of cancer.

However, she said, “The exposure of these substances in humans is hard to measure thus, while there is an association between HCAs and PAHs and cancer, the evidence is not conclusive.”

She advised that should you wish to eat meat, it is better to use lower temperature cooking methods like baking, roasting or boiling it.

“Those who do wish to continue eating meat should avoid overcooking meat or cooking at high temperatures, as rare meat contains less carcinogens,” she said.

More tips from the dietician include:

n Don’t cook meat until it is charred, and remove all blackened parts

n Par-cook meat in the microwave so that a shorter braaing time is required

n Turn meat regularly to avoid overexposure of the meat to heat

n Braai more vegetables like mielies, sweet potatoes, potatoes and small onions

n Remove all skin and visible fat from meat and chicken to prevent it dripping onto the fire

n Braai lean meat and avoid fatty options like boerewors, chops and ribs

n Place tin foil over the grill and poke a few holes in it so limited fat and smoke get through.