Beer can reduce carcinogens in grilled meat

(Relaxnews) - Researchers have long been looking for ingredients that can reduce the presence of carcinogens produced during the grilling process. Many studies have cited a mixture of vegetables and herbs as a possible option for reducing the formation of carcinogens, but the latter reveals a different solution: beer.

Isabel Ferreira of the University of Porto and her colleagues found a possible link between grilled meat and colorectal cancer, as polycyclic aromatic hydrocarbons form when high temperatures are used to grill meat. These hydrocarbons are also found in car exhaust and cigarette smoke. Although the link between these substances and cancer exists in laboratory animals, it is not yet known whether the connection exists in humans.

Beer, wine and tea marinades have been shown to be effective in reducing the levels of potential carcinogens present in grilled meat, but little is known about how different types of beer can affect the results.

For the study, the researchers grilled pork cuts on a charcoal grill over a four-hour period using marinades made with Pilsner beer, Pilsner non-alcoholic beer and dark beer. All meats were grilled until well-done. The results showed that dark beer was the most efficient, reducing the levels of eight significant agents by more than 50% compared to unmarinated cuts.

"Therefore, the consumption of dark beer marinated meat can be a good mitigation solution, " the researchers said.

Scientists have long been looking for foods that can reduce the levels of hydrocarbons in grilled meat. A 2010 survey found that rosemary acid is very effective. Another study focused on the effects of mixed marinades, such as those made with garlic, onion and rosemary, while a third found that eating broccoli with grilled meat helped clear the body of carcinogens.

The study of beer marinades was published in the ACS Journal of Agricultural and Food Chemistry.

Via InAbstract