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Healthy barbecue fun without cancer pollutants
The sunny weather on the weekend is ideal for barbecues, but a few details should be kept in mind to maintain the full flavor and avoid unnecessary health risks. For grilling, according to the German Nutrition Society (DGE), various pollutants such as "heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH)" can form. These are considered to be carcinogenic in high doses. Some simple tricks help to minimize the burden of grilling.
"Barbecuing can cause various types of harmful substances. But if you do it right, you can significantly reduce health hazards, "the expert on contaminants in food and head of the toxicological institute at the Christian-Albrechts-University Kiel, Edmund Maser, is quoted by" Spiegel Online ". On particularly crispy fried sausages and steaks should be better avoided, for example, as the seared places contain elevated concentrations of HAA. Black spots on the food can be cut off to avoid absorption of potentially harmful substances.
Actually, the meat should only land on the grill when the coal is no longer burning. (Picture ;: Alexander Raths / fotolia.com) There are many pollutants in the smoke
Many pollutants rise when smoke on the charcoal grill and are deposited on the grill meat. For this reason, the coal should basically no longer burn as soon as the meat lands on the grill. Also, the food can be positioned on the edge to reduce contact with rising smoke as possible. The dripping down of marinade and fat into the glowing coal should also be avoided if possible, as otherwise PAHs form, which rise with the smoke. Here, aluminum foil and aluminum cups can prevent dripping, but they also pose risks. Because if salty or acidic foods are prepared in the aluminum bowls, aluparticles can dissolve and be absorbed by the food. Although the Federal Institute for Risk Assessment (BfR) considers the use of aluminum trays when grilling meat to be justifiable, contact with particularly salty and acidic foods should be avoided as far as possible. Corresponding information can usually also be found on the packaging of aluminum foil and aluminum trays, but they are often only printed in small print on the back,
Possible risks with aluminum trays and aluminum foil
Consumers here are in favor of a clear labeling of aluminum trays and foils. The risk must be clearly recognizable and misleading indications, such as the addition that released components are not harmful to health, should be omitted, said Silke Schwartau of the Consumer Center Hamburg in the article by "Spiegel Online". Especially since such statements are in contradiction to the current research situation. Basically, in their opinion, the reference to the possible uptake of aluminum particles in the preparation of acid and salt food in the aluminum cups should be clearly visible. Here it is about creating a risk awareness. According to Edmund Maser, aluminum in higher doses acts as a neurotoxin and therefore it should not be taken too much. Here, the European Food Safety Authority (Efsa) has declared the intake of a maximum of one milligram of aluminum per kilogram of body weight per week tolerable, but this value is often achieved by many adults and especially children.
Grill dishes made of stainless steel as an alternative
In order to avoid the risk of release of aluminum particles when using the aluminum trays and foil, the BfR recommends salting and seasoning the meat only at the end of the grilling process. According to "Spiegel Online", the Toxikologe Maser plays it safe and uses stainless steel bowls to prevent grilling of fat and marinade. However, Maser admits that the food then tastes more like fried. According to the expert, cured meat and sausages, such as bacon, sausage, ham, Leberkäse and Kasseler are not suitable for grilling. This is because crickets are carcinogenic nitrosamines. (Fp)