Few things taste as good as a barbecued steak or burger. Unfortunately, scientists from Johns Hopkins University in Baltimore found that grilling meats produce compounds called heterocyclic amines (HCAs), which increase the risk of prostate cancer. The smoke that flares back on the meat when the fat hits the coals produce other cancer-causing substances called PAHs. Scientists from the American Institute of Cancer Research(AICR) suggest barbecuing vegetable and fruits as an alternative. Marinating meats also decrease HCA production by as much as 92 to 99 percent. The Institute also recommends cutting down on red meat consumption to prevent many types of cancer.
(Poster presented @ American Association Cancer Research: section 21, poster 16)
(Poster presented @ American Association Cancer Research: section 21, poster 16)