Craving a hearty grilled burger now that warm weekends have arrived? According to the American Institute of Cancer Research, you might want to replace the image with some grilled peaches.
AICR published a report that said grilling any meat produces toxic carcinogens. But the report concluded that diets high in red meat (which they identify as beef, pork, and lamb), especially processed red meats such as hot dogs, are a convincing cause of colorectal cancer.
As a result, the institute recommends limiting red meat intake to 18 ounces per week, and avoiding hot dogs, sausages, bacon, ham, and cold cuts altogether.
In an article in the New Jersey newspaper The Record, the writer explains that the high heat of grilling reacts with proteins in red meat, poultry and fish, creating heterocyclic amines, chemicals that are linked to cancer. In addition, polycyclic aromatic hydrocarbons, also known carcinogens, are found in the smoke created when fat and juices from meats drip and hit the heat source. The smoke rises and can stick to the meat.
In the article a clinical dietician suggested eating grilled meats only once in a while and avoiding blackened meats.
The good news? Your oven is still safe. While both gas and charcoal grilling has the same effect, cooking inside in a frying pan, grill pan or oven did not cause the reaction because of the lower temperatures. Also, you can grill all the veggies and fruit that you want; neither produces carcinogens, according to the AICR.
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