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Herbal marinade against cancer Marinade reduces cancerous substances during grilling
Barbecuing is one of the most popular pastimes in Germany during the summer months. Time and again, however, there are alarming warnings of carcinogenic substances in the media when grilled. Dr. Monika Gibis from the Department of Food Physics and Meat Science at the University of Hohenheim has examined the burden of grilled food and gives tips for a health-friendly barbecue. Accordingly, it depends on the correct preparation and the marinade.
Barbecuing causes carcinogenic substances
The formation of carcinogenic substances can not be completely avoided during grilling, but drastically reduced. Crucial is the preparation, reports Gibis. The marinade could also play its part in health-friendly barbecue fun.
A homemade marinade reduces the carcinogenic substances that result from the barbecue. (Image: mythja-fotolia) When grilling, there are basically three groups of substances that are classified as hazardous to health: polycyclic aromatic hydrocarbons (PAH), heterocyclic aromatic amines (HAA) and nitrosamines. "PAHs are produced at very high temperatures, ie more than 400 ° C, whereas HAAs start at 120 ° C," explains Gibis. The substances can significantly increase the risk of cancer. For example, all HAAs are considered likely or possibly carcinogenic to humans, and PAHs, with their lead compound benzopyrene, are considered carcinogenic. In particular, they should increase the risk of tissue changes in the colon.
The amount of carcinogenic substances can be easily reduced by grilling
To find out how to reduce the load on the food, the scientist and her colleagues examined numerous meat samples. "For the research we need relatively large quantities of grilled food, but this must always be consistent," says Gibis. "We therefore produce a kind of hamburger that has a defined shape." Under controlled conditions, the influence of various factors on the formation of pollutants could be investigated.
"Meat is basically a high quality food. It contains, among other things, essential amino acids, B vitamins, trace elements, iron and zinc, "emphasizes the expert. In their opinion, barbecue fans do not have to give up the enjoyment. Because the formation of pollutants could be inhibited with simple measures. "How bad barbecuing is depends crucially on the amount of PAHs, HAAs and nitrosamines - and this can be significantly reduced by gentle preparation methods," says Gibis.
Tips for health-friendly grilling
Grill fans should be careful not to let fat drip into the embers and avoid igniting the fat. Because of the smoke, more and more PAH are forming on the food. Who uses aluminum bowls, can catch the drops. Although aluminum is suspected of inducing dementia, this only applies to the dissolved form of light metal. Acidic marinades that could loosen the aluminum should not be used.
Electric and gas barbecues are generally less damaging to health than barbecuing with coal because fewer PAHs form. When grilling on charcoal, the meat should be grilled only briefly sharp and hot. Then it can be cooked slowly on the cooler edge or wrapped in aluminum foil.
The coal should always be well annealed. "It should not burn anymore and should have formed a complete white ash layer," the university says. Only charcoal and charcoal briquettes should be used, no paper or resinous wood.
Pay attention to the right marinade when grilling
Marinade makes the meat spicy and good for the meat quality. "But also for the marinade, of course, that she should not drip in the embers," warns Gibis. "Among others, free radicals are involved in the formation of HAA. One therefore tries to inhibit the formation of HAA by antioxidants. "And that works with the right marinade.
The scientists have examined various ingredients commonly used in marinades for their antioxidant effects. Accordingly, marinades with onions and garlic as well as with rosemary and grape seed extract significantly reduced the formation of HAA. The most effective was a marinade with garlic, ginger, thyme, rosemary and cayenne pepper. She was able to reduce the emergence of HAAs by 74 percent compared to a non marinated comparison sample. (Ag)