There is a lot of information that people who inhale smoke from grilled meat are at risk of getting cancer. Is this true or false? (Mai, 39 years old, Da Nang )
Reply:
Many studies have linked grilled foods to cancer risk. Meat cooked at high temperatures can create two types of carcinogens: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These are mutagens, causing changes in a cell’s DNA that can lead to cancer. Heterocyclic amines are formed from the reaction between animal proteins and heat, while polycyclic aromatic hydrocarbons develop when meat fat drips, smokes, and sticks to the meat.
Similarly, barbecue smoke also contains polycyclic aromatic hydrocarbons and heterocyclic amines, so it also affects health if inhaled. However, the level of impact depends on the amount inhaled and the frequency of exposure. If you are just a passerby, occasionally inhaling barbecue smoke, the level of impact is insignificant, and there is little risk of cancer.
In fact, cancer is caused by many different factors, including genetics, lifestyle... To reduce the risk of cancer caused by grilled meat smoke, people should grill meat in a well-ventilated area, avoid grilling indoors or in closed spaces, and stand far from the grill while grilling meat. Wear a mask when grilling and shower thoroughly after grilling meat.
You can also precook the meat to reduce grilling time, limit the direct flame on the meat, or try a lower temperature. You can also try placing the meat on foil or placing the food on a higher rack to reduce exposure to the open flame. Turning the meat frequently can also reduce charring and help prevent carcinogens from forming.
Associate Professor, Dr. Nguyen Duy Thinh
Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology
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