Cooking meat over an open fire may be linked to cancer, emerging research claims

Cooking meat over an open fire may be linked to cancer, emerging research claims

High-temperature cooking, such as barbecuing and pan-frying, leads to the formation of carcinogenic chemicals on meat, according to a growing swell of research

These potentially-harmful substances have been found to cause changes in the DNA that may increase the risk of cancer, according to a study published in April

Experts insist this research does not mean we should all throw away our grills

However, they warn we need to be wary of the amount of grilled meat we consume

When meat is grilled it becomes covered with two substances, called heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, according to the National Cancer Institute

The first type of chemical is formed when the meat’s proteins, sugars and muscle particles react to extremely high temperatures

The second substance is formed when the meat’s juice and fat catches flame and those flames stick to the meat, giving it its charred or grilled appearance

Japanese scientists have examined both of these chemicals’ effect on rodents and the startling results were published in the 1980s

Rats who were fed a diet of HAA foods developed tumors in various organs

When given PAHs, rodents developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs

However, these animals were given extremely high doses of both of these chemicals that humans don’t typically consume in their diets