exposure to
carcinogenic compounds known as heterocyclic amines (HCAs). There's a way to
reduce the risk by up to 79 percent by just adding some spices. Inhibiting
heterocyclic amines (HCAs) in cooked meat products is an important step in food
safety and reducing consumer risk to cancer.
The numbers from Smith's research tell the story. Some commercial rosemary extracts can inhibit the formation of HCAs in cooked beef patties by 61 to 79 percent. Thai spices can inhibit the formation by about 40 to 43 percent. The key is the level of antioxidants present in each, and Thai spices have lower levels than rosemary.
A discerning consumer wondering which to use need rely only on personal taste.
"What it boils down to in a lot of the cases is preference as far as the flavor," Smith said. "For example, cinnamon is also very good but some people don't like it. Some people don't like rosemary. Some of these Thai spices are unique and there would be ones in colors that people would want to use more than a rosemary or cinnamon or other products."
Inhibiting HCAs in cooked meat products is an important step in food safety.
Smith's additional research has found that HCA levels increase as charring
increases on meat skin and the moisture content decreases. The numbers vary on
different meats after cooking. Bacon and rotisserie chicken had the highest HCA
levels with deli meats and hot dogs showing the lowest. Chicken skin and breast
meat had all five of the HCA types.
The skin of rotisserie chicken that is sold in grocery stores as precooked
roasted products often has some burnt, crusty areas on it with high HCA levels.
Fortunately, Smith noted, most people don't eat those parts.
"We're trying to evaluate these levels based on the way the consumer would eat the product," Smith said. "We just looked at different products that consumers are consuming. We really didn't have good data on it, so we took a look at it to see what the actual risk would be."
Few consumers are aware that rosemary and Thai spices provide reliable ways to reduce risk from HCAs in cooked meat. Smith believes the industry should market the products to increase awareness. For now, the word is mostly on the Internet. The herbs and spices industry haven't put the word out significantly.
Although the situation isn't related to HCAs, Smith recalled when cocoa was found to contain beneficial antioxidants, just as rosemary and Thai spices do. The chocolate industry began promoting that aspect. "It took awhile to catch on," Smith said about the availability of dark chocolate. "For awhile you really couldn't buy much of it. It just wasn't available here in the United States. You had to go to get it in Europe. Now you can get dark chocolate all over the place."
Other Ways to Reduce the Cancer Risk of Grilling
Watch the Heat. Cooking over high flames turns chemicals found naturally in muscle meats and fish into cancer-causing substances known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). PAHs get into food when dripping meat juices cause the grilling surface or coals to flare up, engulfing the meat or fish in fragrant, but toxic, vapors. Both have been linked to an increased risk of several cancers, including colorectal cancer, breast cancer and prostate cancer. Key to reduce the risk is to keep an eye on the grill and reduce the temperature and the length of time a food is heated. Flip the food frequently, too. Turning the food ovver every minute greatly reduces HCAs. Use tongs to turn foods. Puncturing meats with a fork may cause juices to flow and drip on to the coals.
Avoid Overcooking. The longer you grill your meat, the more the carcinogens develop. Undercooking meat can be dangerous, too. To avoid the risk of harmful bacteria such as E. coli, be sure to grill meats to an internal temperature of 160 degrees.
Pre-cook foods. Microwaving food for a couple of minutes before placing
them on the grill can cut the effects of HCAs about 90 percent. The microwave
draws liquid out of the meat, which in turn reduces flare-ups on the grill.
Use Smaller Cuts of Meat. Smaller cuts spend less time over the flame than big slabs of meat.
Marinate Before Grilling. Marinating BEFORE grilling can reduce HCA formation in meat and fish by up to 99 percent. Herbs are helpful, too. In addition to rosemary, and Thai spices, garlic and sage may also block the formation of both HCAs and PAHs in and on the food.
Partner Grilled Items with Anti Cancer Foods. Foods that are high in cancer fighting antioxidants and other phytonutrients can help counteract the increased cancer risks of grilling. Include side dishes such as dark colorful fruits (e.g., grapes and berries), and dark green vegetables (e.g., broccoli) which can reduce the chemicals' cancer causing effects in the body.