Marinating Meat Can Cut Carcinogenic Effects

Category: Diet and Nutrition

Being health conscious does not always mix well with eating meat, especially if you like to grill the meat. Animal proteins, in particular beef and pork, are associated with higher levels of saturated fats and increased risk for heart disease and stroke. If you throw charbroiling or grilling into the equation, the risk for serious health consequences increases. Grilling meats, or any food for that matter can increase the consumption of carcinogenic compounds.

Because meats are high in fats (saturated) cooking causes the formation of harmful cholesterol oxidation compounds (COPs). These COPs can circulate through the body after being absorbed in the digestive system and cause damage to organs including the heart, brain, eyes, and liver.

Over time this damage can result in cardiovascular disease, coronary artery disease, cancer, diabetes, and liver damage. However, the only currently known way to eliminate the formation of COPs is to cook meat at lower temperatures.

This month in the Journal of Agricultural and Food Chemistry a study from Taiwan may have found a potential way around the grilling dilema. The study investigated the effects of marination on meat and eggs to determine any net change in COP production.

Pork and egg were marinated in soy alone or a soy sugar combination and compared to those meats not marinated. The researchers found that meats marinated in soy, sugar, or a combination of the two produced less COPs compared to meat or eggs not marinated. Sugar seemed to have the greatest effect on the COP production.

The study did not conclude on the mechanism involved, but authors postulated the effect may be due to compounds in the soy and sugar such as antioxidants. There is no information on other types of marinades, but this study may prompt more attention to that area.

So if you must grill, marinate for your palette and your health.

Posted by Dr. Christina Gutierrez on November 29, 2013 10:00 AM