The 'grilled food, cold beer' duo is especially harmful to the liver
The combination of cold beer and grilled food not only puts a heavy burden on the liver, but also increases the risk of chronic diseases.
At parties, gatherings with friends or weekend picnics, grilled food and cold beer seem to be the perfect pair. However, few people know that this combination can cause many health problems, especially the liver and digestive system.
Risk of liver overload
Beer, especially cold beer, is always a great choice to quench your thirst with grilled food. However, the alcohol (ethanol) in beer is a substance that the liver has to process.
This process creates acetaldehyde - a compound that can cause serious liver damage. If you consume too much beer over a long period of time, acetaldehyde will accumulate, causing hepatitis, cirrhosis, and even liver cancer.
Burnt meat can produce many toxic substances. Photo: Getty
Meanwhile, when meat is grilled at high temperatures, especially when it is charred, dangerous compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed.
According to the International Agency for Research on Cancer (IARC), these are compounds that can cause cancer when accumulated in the body. Studies have shown that regular consumption of grilled meat containing HCAs and PAHs can increase the risk of colorectal cancer, stomach cancer and many other types of cancer.
The mechanism behind this is clear. When food, especially meat, is exposed to high temperatures, the chemical structure of the proteins in the meat changes, forming harmful substances. This process often occurs when meat is grilled or fried at high temperatures for a long time.
When you eat grilled food, your liver has to process the HCAs and PAHs compounds created from the charring process. This creates a “double burden” on the liver, making it vulnerable to damage from the combination of grilled meat and beer.
A study from the US National Institutes of Health (NIH) shows that when having to simultaneously process ethanol from beer and toxic substances from grilled meat, the liver is easily overloaded, increasing the risk of serious liver disease.
This is especially dangerous for people who have a habit of drinking a lot of beer with every barbecue meal.
Increased risk of free radical formation
Combining beer with grilled food not only affects the liver but also facilitates oxidation in the body, leading to the formation of free radicals. These are molecules that can destroy cells and DNA.
A study published in the American Journal of Clinical Nutrition found that drinking beer with charred meat increases the concentration of free radicals in the body. Increased levels of free radicals can cause premature aging and increase the risk of chronic diseases such as cancer and cardiovascular disease.
Advice from the experts
To limit health risks, nutrition experts recommend:
- Limit drinking beer when eating grilled food. Instead, you can use non-alcoholic drinks or fruit juices to reduce pressure on the liver.
-Marinate meat with antioxidant spices such as garlic, turmeric, and herbs. Research shows that marinating meat before grilling with these spices can reduce the amount of HCAs and PAHs formed during the grilling process.
- Serve with fresh vegetables and fruits. Vegetables and fruits are rich in fiber and antioxidants that help neutralize harmful substances produced during the grilling process.
