The Blog of Natalie Ann Amann, DDS, MAGD

Happy Fourth of July!! Grilling this weekend?  

Some spices may play role in reduced cancer risk!!

     Most people aren't aware that when you cook meat (whether it's grilled, broiled, or seared) there are carcinogenic compounds that can form called HCA's (heterocyclic amines).  There is a tasty solution so you can still enjoy your grilled meat with less risk!

 From the Washington Post:   Marinades Help Keep Grilled Meat Safe
By Amanda Gardner  HealthDay Reporter  Friday, August 22, 2008; 12:00 AM
You can have your steak and eat it, too, without producing harmful cancer-causing compounds, new
research shows.  As a matter of fact, marinating meat in antioxidant-rich spice blends can reduce the risk of these heterocyclic amines (HCAs) forming by more than 80 percent.

   "If you are concerned about carcinogens, marinating a product, and this would be any kind of
muscle food product, is a good way to dramatically reduce the formation of HCAs," said study
author J. Scott Smith, a professor of food science at Kansas State University. His research was
 published in the current issue of the Journal of Food Science. "The marinades would have to be
rich in spices," Smith added.
   
   Of all those investigated, rosemary came out on top as the strongest protector against HCA.  The authors suggested that consumers integrate these spices into their menus when appropriate, noting that some, such as rosemary, come in an extract form that has demonstrated HCA inhibition of 61% to 79%.  They pointed out that spicing allows for the sort of high-temperature cooking (above 352 degrees Farenheit) that is typically recommended for safe grilling, while at the same time blocking the increased HCA production that is known to occur when the flames intensify.
 Marinating meats for at least several hours beforehand in liquid mixtures that contain rosemary and other herbs/spices can dramatically help to reduce the HCA's.  It seems the highly potent antioxidants in these herbs help prevent HCA formation.
  Rosemary and thyme were specifically cited in studies at being powerful inhibitors of HCA formation when grilling meats.  Other spices such as garlic, oregano, and others can help to prevent HCA formation as well, so add some of your favorites to your rosemary and thyme marinade and soak -- it will  tastes great, I'm sure. 


PS -- Rare, medium-rare, or medium are healthier choices than well-done -- the longer it's grilled, the more HCAs are created.


Here's to a Healthier Fourth of July!!
 Dr. Natalie Amann

I'm going to try to pass on more healthy or useful tips and ideas as I find them.  I hope this helps.