Meat and beer is a combination well-known during barbecue season, but a new study is suggesting that grilled meat marinated in your favorite brew can reduce the risk of cancer.
"The Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork," published earlier this month in the Journal of Agricultural and Food Chemistry, explained that marinating meat with dark beer can dramatically reduce the risk of colorectal cancer, which is potentially caused by eating grilled meat substances.
A group of European scientists found that the formation can help prevent the health risks posed by polycyclic aromatic hydrocarbons (PAH), which can form on meat that has been grilled at a high temperature.
PAH is reportedly also found in car exhaust and cigarette smoke. It has also been linked to link to cancer, tumors, birth defects, and "reproductive problems" in lab animals.
Researchers tested the effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer, against a control sampling of raw meat (charcoal-grilled pork). Black beer showed the strongest activity, reducing the formation of carcinogenic PAHs by 53 percent; followed by Pilsner beer and nonalcoholic Pilsner with less active result at 13 and 25 percent.
"Thus, the intake of beer marinated meat can be a suitable mitigation strategy," researchers said. But scientists are not entirely sure why a beer marinade has this effect.
Previous studies have tried to prove a connection between consumption of grilled meats and the high numbers of colorectal cancer. Several studies cited the mix to vegetables and herbs as a helpful factor in helping reduce the formation of carcinogens. One study showed that beer, wine and tea marinades had all been shown to reduce the levels of some potential carcinogens in cooked meat.
With Spring finally on the horizon, brush off that grill and make sure to marinate, marinate, and marinate.
