The combination of 'grilled food and cold beer' is particularly harmful to the liver.
Combining cold beer with grilled food not only places 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 like the perfect, indispensable pairing. However, few people know that this combination can cause many health problems, especially for the liver and digestive system.
Risk of overloading the liver.
Beer, especially cold beer, is always a top choice for quenching thirst when eating grilled food. However, the alcohol (ethanol) in beer is a substance that the liver has to process.
This process produces acetaldehyde, a compound that can cause serious liver damage. If too much beer is consumed over a long period, acetaldehyde will accumulate, leading to hepatitis, cirrhosis, and even liver cancer.
Burnt grilled meat can produce many toxins. Photo: Getty
Meanwhile, when meat is grilled at high temperatures, especially when it gets 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 they accumulate in the body. Studies have shown that regularly consuming grilled meats containing HCAs and PAHs may increase the risk of colorectal cancer, stomach cancer, and many other types of cancer.
The mechanism is quite 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 extended periods.
When eating grilled food, the liver has to process the HCAs and PAHs compounds produced during the grilling process. This creates a "double burden" on the liver, making it more vulnerable to damage when combined with grilled meat and beer.
A study from the U.S. National Institutes of Health (NIH) indicates that when the liver has to process ethanol from beer and harmful substances from grilled meat simultaneously, it can easily become overloaded, increasing the risk of serious liver diseases.
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 damage cells and DNA.
A study published in the American Journal of Clinical Nutrition indicated that drinking beer along with burnt grilled meat increases free radical levels in the body. High levels of free radicals can lead to premature aging and increase the risk of chronic diseases such as cancer and cardiovascular disease.
Expert advice
To minimize health risks, nutrition experts recommend:
- Limit your beer intake when eating grilled food. Instead, opt for non-alcoholic beverages or fruit juices to reduce the strain on your liver.
- Marinate the meat with antioxidant spices such as garlic, turmeric, and herbs. Studies show that marinating meat with these spices before grilling can reduce the amount of HCAs and PAHs formed during the grilling process.
- Serve with fresh green vegetables and fruits. Green vegetables and fruits are rich in fiber and antioxidants, which help neutralize harmful substances produced during the grilling process.
