Nothing is better than examining the relationship between crickets and cancer risk. But before you bite into this weekend's first glorious burger, there are some things you should know.
Research suggests that meat, including beef, pork, poultry or fish, is referred to as a carcinogenic chemical. Heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) are charred or cooked as if on a grill at high heat (that's what you call "grill marks"). Laboratory experiments have found that these chemicals are "mutagenic – that is, they cause DNA alteration that can increase the risk of cancer," said the National Cancer Institute.
Theodore M. Brasky, cancer epidemiologist and dr. According to HuffPost, assistant professor at Ohio State University's Comprehensive Cancer Center, there is a wealth of data on the effects of HCAs and PAHs on other animals that have undergone many studies. But when it comes to people, these data are less concrete.
"Studies on humans are somehow more complicated because it is difficult to control all aspects," he said. "However, there is much evidence from epidemiological studies that show that healthy individuals reporting good or grilled meat are more likely to have gastrointestinal cancers (especially colon cancer) over time, taking into account other factors. "
Kirsten Moysich, a cancer prevention and public health expert from the Roswell Park Comprehensive Cancer Center in Buffalo, New York, commented similarly. "Some studies have shown that people who eat a lot of grilled meat are at higher risk for colon, prostate and pancreatic cancer, but others have not shown these associations," she said.
Moysich and Brasky both pointed out what could be a worse culprit on your grill than an open flame: processed meats like hot dogs and sausages that contain carcinogenic additives and chemicals.
"The International Agency for Research on Cancer has designated processed meat as 'Group One'. Carcinogens, meaning that there is convincing evidence that they are carcinogenic to humans, "said Brasky. "They estimate that 50 grams (about two ounces) of processed meat eaten on a daily basis is associated with an 1
Even after these numbers you would have to eat a hot dog every day to improve your own risk exponentially. However, if you are concerned about coming into contact with potentially harmful foods or cooking methods, there are ways to avoid the risk and reduce it altogether.
"Some studies have shown that people who eat a lot of grilled meat are at higher risk for colon, prostate and pancreatic cancer, but others have not shown these relationships.
– Kirsten Moysich, Roswell Park Comprehensive Cancer Center
Moysich recommends "removing charred areas on the meat and turning the meat frequently", grilling vegetables and fruits that do not produce HCAs and "associated with a decreased risk of cancer are".
Brasky recommends doing something that we can all do while grilling and slowing our lives. If the meat is cooked at a lower temperature for longer, the grill is even and the risk of charring is lower. "Be aware that meat should not be charred and that if you have extra time to cook outdoors, you can lower the grill temperature to below 300 degrees [Fahrenheit]," he said.
The American Institute for Cancer Research also notes that marinades are an excellent way to create a meat-and-flame barrier to reduce the amount of HCAs. The organization suggests that the meat be greased or cooked a little before grilling.
As with many other things in life, Moysich recalls that the best course of action is to prepare the meat. Be aware of how often you do something – whether you eat processed meat, grill it or otherwise.
"Conclusion? Everything in moderation, "she said. "People should not worry about eating grilled meat, but balance that enjoyment with vegetable consumption, a brisk walk, avoiding smoking, and limiting alcohol consumption."
Happy and healthy crickets, all together.