Barbecue necessarily cause cancer?

Barbecue necessarily cause cancer?

Beijing News weekly of the new knowledge

Many people have heard this argument: eat more barbecue easily cause cancer.

Barbecue of carcinogens can avoid, how to produce or decrease?

Barbecue of carcinogens has two categories: one category is called "heterocyclic amines", another class called "PAH".

Polycyclic aromatic hydrocarbons in nature, variety are widespread. The barbecue in benzopyrene is one of the famous one, is the earliest known by mankind. chemical carcinogens

For most people, barbecue temptation beyond health concerns, "smoking is harmful to health" still stop the majority of smokers, let alone a delicious barbecue.

Therefore, they need to evaluate this risk. However, the carcinogenicity of this issue is too complex--just consider dietary factors, are carcinogens, carcinogenic for constituents and carcinogenic inhibitor component integrated. Barbecue in these carcinogens in experimental animal and in vitro experiments show the carcinogenicity. But the study of cancer cannot get anyone to do the experiment. Therefore, these carcinogens in the barbecue can increase the number of carcinogenic risk is still a lack of clear scientific data. However, since they do not have any benefits, health naturally is the intake, the fewer the better. For example, the United States authorities to set a drinking water of benzopyrene "target content" is zero, the "actual control" is 0.2 micrograms per kg. It is estimated that the lifetime of the concentration with the drinking benzopyrene of water, increased cancer risk in one look.

In fact, we cannot completely avoid benzopyrene.

Combustion of organic matter generated smoke — — whether wreaths of smoke, smoke or rolls contain benzopyrene. Barbecue smoke naturally in its columns. It was done experiments, grilled sausage, sausage and fire exposure, finished in benzopyrene content 10.7μg/kg; if you put the grill, let the sausage and fire 5 cm apart, then this value will drop to 0.67. Eat a kg of meat consumed by benzopyrene only talked to a few days of fairly in drinking water, have to be accepted. Experimenter believes, sausage and direct contact with fire, a large number of oil dropping to the fire burning, the resulting smoke, the resulting benzopyrene will attach to the surface; sausage sausages from the fire more distant, drops of oil are few benzopyrene are less numerous. If you modified the sausage barbecue equipment, on the fire side, finally benzopyrene content only 0.1 µg/kg, with its original content in meat. In other words, it's roasted almost do not produce by benzopyrene.

Barbecue in another category of carcinogens heterocyclic amines production mechanism is not clear.

On the basis of existing knowledge, and flesh of creatine, carbohydrates and amino acids are heterocyclic amine precursor, while the high temperature and long heating is produced. These precursors are meat, natural contains in the animals breed improvement and modern feed. Cooking methods on its impact. Some people have done experiments with hamburger: one is turning once every minute, another way is fried good side over the other side and then fried. As a result, the same degree of fried, turning once per minute total time slightly short pastry heterocyclic amines in content only about one-tenth of the latter. The results can be interpreted as, in each minute over time, the surface temperature of the meat is relatively low. The formation of heterocyclic amine is greatly influenced by temperature, the higher the temperature, the longer the more you have. In this sense, medium steak than seven cooked to health.

Since the formation of heterocyclic amines by creatine and carbohydrate related, some preprocessing may help to prevent it from arising.

It was studied, with plenty of garlic, onion, wine, beer, and other things to long pickled meat, can effectively reduce certain types of content of heterocyclic amines. Guess there are two reasons: first, the formation of heterocyclic amines in the involvement of free radicals, which are pickled meat substances antioxidants help to remove free radicals; it is cured of process reduces the flesh of heterocyclic amine precursor synthesis required. Interpretation based on the latter, once cured meat broth should be discarded, not the used again.

The conditions of these carcinogens are high temperature heating.

Steaming and boiled, the temperature of the meat will not exceed 100 degrees, far below the build their desired temperature. But the meat of the special flavor is Maillard reaction products, this reaction also can occur at high temperatures. Above these reduce carcinogens produced method, are the result of a particular system. They may, to some extent reduces carcinogens, but will not completely avoid. To eat or not eat? it depends on personal choice: Although barbecue carcinogens content than the stew, but still much less than cigarettes.

□ Cloud Centerless (United States Food Engineering doctorate)