Beware, burnt food can trigger cancer & bull; hello healthy

Do you often eat grilled meat and then eat the burnt or charred parts because you think those parts are crunchy and tasty? Many people think that eating burnt food can cause cancer, is that true? Or is it just a myth?

Cancer is a disease that can be experienced by everyone, regardless of age, race or ethnicity. According to World Health Organization data, it is known that the incidence of cancer has increased by 70% in the last two decades. In addition, in 2012, 14 million new cancer cases were found and 8.2 million people died from cancer. The cause of cancer is still a big question mark, but many risk factors may increase a person's risk of developing cancer. Examples are lifestyle, food selection, and genetics. Then, is it true that one of the triggers for cancer is burnt food?

Is it true that eating grilled meat causes cancer?

Burnt meat contains chemicals, namely heterocyclic amines (HCAs) and polycyclic hydrocarbons (PAHs) which are formed due to the roasting and burning process of these food ingredients. These two chemicals increase the risk of cancer because they can cause DNA changes in the body and are mutagenic.

In fact, both types of chemicals form by themselves when the muscles of grilled meat are cooked at very high temperatures and are immediately exposed to fire. HCAs are formed from amino acids, glucose, and creatine - which are found in the muscles of cows, chickens, or goats - which then react to high temperatures. Meanwhile, PAHs are formed when the fat from the meat is directly exposed to fire without any intermediaries. Apart from baked goods or baked goods, HCAs are not found in large quantities in foods. Meanwhile, PAHs can be found in other charred food, in cigarette smoke and car exhaust fumes.

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What causes HCAs and PAHs to form in roasted meats?

The two chemicals are formed in varying amounts depending on the type of meat being cooked, how to cook it, and the level of maturity. But regardless of the type of meat, if it's grilled at temperatures over 150 degrees Celsius, the cooked meat tends to form HCAs, regardless of the degree of doneness.

HCAs and PAHs are able to change DNA in the body only when the two substances are metabolized by a certain enzyme, and the process is called bioactivation. Various studies have shown that the activation of the two chemicals is different for each person. Therefore, everyone also has a different level of risk for developing cancer.

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What evidence is there that the HCAs and PAHs in burnt foods do increase the risk of cancer?

In the results of studies conducted on animals, HCAs and PAHs are indeed positive for causing cancer in experimental animals. For example, mice that were used as experimental materials, which were given food containing HCAs and PAHs developed breast, colon, lung, prostate cancer and several other organs. Meanwhile, the mice that were given food containing PAHs in it suffered from cancer of the blood, tumors and cancers of the digestive system, as well as lung cancer. Even so, the doses of HCAs and PAHs used in each of these trials were indeed very high, or the equivalent of thousands of times the dose that humans might eat under normal circumstances.

For research conducted with human objects, it is indeed difficult to do. Because PAHs and HCAs react differently in each person, apart from that there is no tool that can measure the levels of PHAs and HCAs that a person consumes. So it is difficult to determine whether a person's cancer is caused by the HCAs and PAHs in grilled meat. However, several studies have attempted to investigate the relationship between HCAs and PAHs in humans. The results of the study indicate that people who frequently eat grilled meat have an increased risk of developing colon, pancreatic, and prostate cancer.

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Then how do you reduce HCAs and PAHs when baking food?

Although there are no specific guidelines that regulate the consumption of PACs and HCAs, to reduce the levels of these two chemicals you can do:

Avoid cooking meat over direct heat or on hot metal surfaces, especially if done at very high temperatures.
During cooking, it is better if the meat is continuously turned, this can reduce the formation of HCAs
Remove the charred part of the meat and do not make sauces or seasonings made of juices that come out of cooked meat, as both of these contain high levels of PAHs and HCAs.