Marinated Grilled Meats Contain Less Carcinogens

Barbecue season is coming to a close, but I hope I’m not yet late in sharing this tip: marinate your meat before grilling to reduce formation of carcinogen compounds called heterocyclic amines (HCA) during grilling.

In a study published recently in published in the Journal of Food Science, scientists tested three commercial spice- containing marinade blends (Caribbean, Southwest, and Herb) on round beef steaks. The steaks were marinated for one hour and then grilled at 400 degrees Fahrenheit. Their results showed that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the herb blend (72 percent) then the southwest blend (57 percent).

“Commercial marinades offer spices and herbs, which have antioxidants that help decrease the HCAs formed during grilling,” according to a prepared statement from study lead researcher J.S. Smith, PhD. “The results from our study have a direct application since more consumers are interested in healthier cooking.”