SAFE GRILLING SE­CRET RE­VEALED

Australian Natural Bodz - - Contents -

Pre­vi­ously, stud­ies have sug­gested an as­so­ci­a­tion be­tween con­sump­tion of grilled meats and a high in­ci­dence of col­orec­tal can­cer. Poly­cyclic aro­matic hy­dro­car­bons (PAHs) are sub­stances that can form when meats are cooked at very high tem­per­a­tures, like on a back­yard grill. I.M.P.L.V.O. Fer­reira, from the Univer­si­dade do Porto (Spain), and col­leagues grilled sam­ples of pork mar­i­nated for four hours in Pil­sner beer, non-al­co­holic Pil­sner beer or a black beer ale, to well-done on a char­coal grill. Black beer had the strong­est scav­eng­ing ac­tiv­ity, re­duc­ing the lev­els of eight ma­jor PAHs by more than half, as com­pared with un­mar­i­nated pork. The study au­thors write that: “[Black beer] mari­nade was the most ef­fi­cient on re­duc­tion of [poly­cyclic aro­matic hy­dro­car­bons] for­ma­tion, pro­vid­ing a proper mit­i­ga­tion strat­egy.” Ref­er­ence: Olga Vie­gas, Iria Ye­bra-Pi­mentel, Elena Martinez-Car­ballo, Je­sus Simal-Gan­dara, Is­abel M. P. L. V. O. Fer­reira. “Ef­fect of Beer Mari­nades on For­ma­tion of Poly­cyclic Aro­matic Hy­dro­car­bons in Char­coal-Grilled Pork.” J. Agric. Food Chem., 2014, 62 (12), pp 2638–2643.

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