Do marinades make barbecuing healthier?

Marinades are said to make barbecuing healthier by reducing the formation of harmful substances during grilling.

Grilling at high temperatures can produce carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These substances are formed when meat chars or is directly exposed to open flames.

Research has shown that antioxidant-rich marinades – such as those containing herbs (e.g. rosemary, thyme, oregano), hibiscus or grape seed extract, and acidic ingredients (e.g. vinegar, lemon juice) – can significantly reduce the formation of HCAs. For example, marinades, especially those left to work for at least 30 minutes, are said to reduce the amount of HCAs by 50-90%.

Marinating meat with certain herbs and acidic ingredients can reduce the production of carcinogens, but studies have not shown that this reduces the risk of cancer from burnt meat. It remains especially important to avoid burning meat on the barbecue.

Source: https://www.sciencedirect.com/science/article/abs/pii/S0309174010001221?via%3Dihub

Source: https://www.sciencedirect.com/science/article/abs/pii/S0308814612003949?via%3Dihub

Author: Prof. Dr. Dirk Devroey - Latest update: 2024-08-18 - Copyright: Clinifacts 2024