Risks due to pollutants Tips for grilling

Popular leisure time also harbors health risks

11/06/2013

As soon as the temperatures rise, the grills are set up again everywhere - whether in the garden, on the balcony or a public barbecue area: Barbecues are fun and offer many possibilities for the preparation of delicious food. But the popular leisure pleasure also carries risks, because if the food remains on the grill for too long, for example, carcinogenic substances can form. Therefore, according to the recommendation of the German Society of Nutrition (DGE) in Bonn, some points should be observed - then the barbecue pleasure nothing stands in the way.

Danger particularly high if grill food remains too long on the grate
The danger exists above all if the grilling food is too long on the grate - because when heating food, on the one hand, roasts and aromas are created, which make up the typical smell and taste of grilled and roasted food, on the other hand also substances, which can be harmful to health according to the DGE: „These include heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAHs). In animal experiments, they can be carcinogenic in high doses. In humans, a carcinogenic effect can not currently be ruled out“, such a current press release of the society.

Fat should not get into the embers
The HAA would be there in the first place „on the surface of seared or grilled meat“ arise, which means: „The darker the meat is fried or grilled, the more HAA arise“, so the DGE. By contrast, the PAHs would be produced in large quantities, „if food is improperly grilled, smoked or dried, coming into contact with open, smoking fire“ - This is the case, for example, when grease from the grilled food or oil from the marinade drips into the embers or when the electric grill falls onto the heating coil. When grilling with charcoal with side embers, the grilled food is not loaded with PAH.

Better do without cured meats and sausages when grilling
So if you want to grill healthy, the DGE recommends to take the ready grilled meat early from the grill, also fat and marinated meat in barbecue bowls or on aluminum foil should be prepared on the grid to exclude a load with PAH. In addition, according to the company very dark to charred spots on the grill should not be eaten along and cured on meat and sausage products such as pork sausage, ham, bacon, sausages, Kassler and Vienna sausages during grilling are generally preferred, „because when grilling canned foods can cause carcinogenic nitrosamines“, so the message of the DGE.

Fish and vegetables as a change on the grid
Of course, what finally comes on the grill, decides the individual taste - but if you are looking for an alternative to meat, the DGE recommends solid fish such as tuna, trout or salmon - but these should be wrapped in aluminum foil, so they do not disintegrate. In addition, colorful vegetables such as zucchini slices, mushrooms, corn on the cob, peppers or potatoes on the grid can provide a change, fresh rosemary or thyme branches also provide the typical Mediterranean touch. Another tip from the DGE: „Pineapple, mango or banana can also be grilled and save the trouble with the dessert.“ (No)