A combination of barbeque and a bottle of beer is what many enjoy during parties and gatherings. This will always be a perfect combination especially when having good conversations with family or friends. However, research showed that beer and barbecue are more than just a good combination; it can also help prevent cancer.
Research from the Journal of Agricultural and Food Chemistry revealed that marinating meat in beer can reduce the production of harmful chemicals from grilled meat that can cause cancer.
Many may find this weird or some may be hearing about this for the first time but yes, research have proved that meat marinated in black or stout beer reduces the levels of polycyclic aromatic hydrocarbons (PAHs), a harmful chemical compose of 100 different chemicals that are produced in the process of grilling meat on hot coals.
According to research, there are three sources on the growth of PAH on grilled meat; the contamination of the food being grilled by the smoke from hot coals, the thermochemical decomposition of the meat such as fat, protein, carbohydrates and the contact of the meat’s fat with hot coals.
All the more, the close contact of the meat from the hot coals and the amount of cooking time increases the PAH accumulation of grilled meat.
The massive production of PAHs when grilling is linked with the acquisition of colorectal cancer or colon cancer. Colorectal cancer is due to the abnormal growth of cells in the colon or rectum that may spread to the other part of the body.
It is believed by doctors that adults who eat grilled meat are prone to having colorectal cancer but now this new study involving the use of beer in marinating meat may help grilled meat lovers.
An experiment
To prove the beer’s in limiting capacity in PAH production from grilled meat, Professor Isabel Ferreira from the University of Porto in Portugal together with her colleagues conducted a grilling experiment.
They grilled 100 grams loin pork marinated for four hours in Pilsner beer which contained 5.2% alcohol and black beer ale with 5.0 % alcohol.
After grilling they found out that black beer reduced the levels of PAHs in meat significantly compared to meat which is not marinated in beer.
They concluded that marinating the meat in beer could serve as the “mitigation strategy” in helping reduce the levels of PAH in grilled meat.
There is no clear and definite reason on why beer can help reduce levels of PAH but researchers believed that the antioxidant compounds of beer may be the possible reason behind it.
It may really be weird to use beer as a marinating ingredient for it is not a usual thing being done in the kitchen but for barbecue food lovers this may be the saving glory.
There is no harm if grilled meat lovers will try this, after all beer and barbecue have always been a good combination and a healthy connection was only revealed now.
