A new study has shown that consuming lots of red meat by grilling or barbecuing it can increase the death rate for breast cancer survivors by up to 23%.
Don't store avocado like this: it's dangerousBeef and onset of tumors: once again attention is focused on breast cancer. The confirmation from a new study conducted at the University of North Carolina, in the United States.
Published in the Journal of The National Cancer Institute, the research highlighted how to consume a lot red meat by cooking it on the grill or on the barbecue could increase the death rate for breast cancer survivors by up to 23%.
READ also: MEAT: GRILLED OR IN A PAN INCREASES THE RISK OF KIDNEY CANCER
The reason would lie in the fact that when cooked at high temperatures, red meats convert proteins into heterocyclic amines (HCA), chemicals that are linked to a number of cancers. In addition, they are also created polycyclic aromatic hydrocarbons (PAH) found in the smoke and which are formed in particular when the fat and juices of the meat drip on the source of heat or cooking.
The smoke that rises from the cooking process can adhere to the surface of the meat and thus contaminate it, making it potentially carcinogenic.
Read also: Breast cancer: red meat increases the risk
OUR OFFICE - The authors of the study have followed 1996 American women diagnosed with breast cancer since 1508, focusing on their consumption of barbecued beef, pork, veal, lamb, goat and horse. At the end of the study, 597 women died and 40% of them were the cause of cancer. The conclusions were that in the case of excessive consumption of grilled meat, the women included in the study saw their chance of dying from cancer increased by 23% and the chance of dying from other causes by 17%.
The results of the study, therefore, support the hypothesis that high consumption of grilled, barbecued and smoked meat can increase mortality after breast cancer.
READ also: 10 REASONS TO ELIMINATE AT LEAST RED MEAT FROM YOUR DIET
In these cases, how to reduce the risk of cancer?
Well, the first answer would be simple: avoid consuming red meat! And maybe, instead of grilling a roast, put a lot of on the grill vegetables.
If you really can't do without it, though, there are a number of precautions which is worth following:
- Choose lean meat and not high-fat varieties. In any case, remove the excess fat and remove the skin
- If you do the marinated meat (preferably with olive oil and lemon), use very thin cuts: the thicker marinated meat, in fact, tends to carbonise and, consequently, to increase exposure to carcinogenic compounds
- If you use frozen meat, take it out of the freezer much earlier, in order to reduce the cooking time
- Cook first and partially the meat and throw away the juices produced to reduce the cooking time and the risk of causing flames and smoke
- Once on the grill, flip often the slices and keep them well away from the embers
- Create one barrier to prevent the escape of juices and produce noxious smoke. For example, you can spread an aluminum foil with holes on the grill or prefer cooking on stone.
Germana Carillo
