4 mistakes when grilling meat that increase the risk of cancer

If you marinate meat properly, you can significantly reduce the concentration of carcinogenic compounds that are created during grilling. But it seems few people pay attention to health in this case.

1. Use ready-made barbecue marinades available in stores.

If you marinate meat properly, you can significantly reduce the concentration of carcinogenic compounds that are created during grilling. Reading the ingredients listed on most store-bought sauces, you'll likely find many products containing sweeteners, fructose corn syrup, or even honey—ingredients that contribute to your grilled food's increased exposure to carcinogens.

You can choose vinegar or lemon juice along with some herbs and spices to make a sauce alternative. Experiments at the Hawaii Cancer Research Center have found that teriyaki sauce can reduce carcinogenic HCAs (heterocyclic amines) by 67%. Some sauces containing turmeric and garlic also reduce HCAs by up to 50%. However, be careful with sauces that contain sweeteners, as HCAs can increase up to three times more than normal.

According to information from the Cancer Research Institute, knowing how to properly marinate food can reduce HCA levels by up to 96%.

2. Use aluminum foil.

Aluminum foil is commonly used in baking to line and wrap food, prevent spills, and keep food from staining the grill or oven. However, the problem is that the aluminum in the foil, when exposed to high temperatures, can leach into the food, potentially causing memory loss.

Therefore, you should only use aluminum foil when necessary, avoiding overuse.

3. Use non-stick baking utensils.

Non-stick grilling utensils, including grill racks, griddles, and pans, are very appealing to consumers because they are easy to clean after use. The problem is that perfluorooctanoic acid and related compounds commonly found in non-stick products are linked to obesity, abnormal thyroid hormone levels, and toxicity to the brain, liver, prostate, and kidneys.

Therefore, you should switch to non-stick cookware immediately to avoid any negative impact on your health.

4. Skip the step of cooking the meat rare before grilling.

The American Institute for Cancer Research recommends cooking meat rare before grilling. This helps reduce the amount of fat from the meat that drips onto the grill and turns into smoke containing carcinogenic polycyclic aromatic hydrocarbons (PAHs). If you're used to grilling meat directly on a stovetop or in an oven, switching to a preheated grill will help reduce PAH levels.

According to Young Intellectuals