How Can Grilled Meat Harm Us?
Author: Nia Rouseberg
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
As tasty as it is harmful - grilled meat caresses the palate, but damages the vessels.
Studies show that cooking any type of meat on the grill , barbecue and grill , ie. directly on the fire or reotani, leads to the formation of compounds dangerous to health. According to most data, the long-term effect of regular consumption of this type of roast meat can lead to the development of cardiovascular disease and especially hypertension (high blood pressure).
Hypertension is a major risk factor for heart attack and stroke - two of the leading causes of death worldwide. This is the reason why the attitude towards scientific activities such as barbecue preparation has changed radically in recent years. Of roasted and grilled meats is no longer seen as a gastronomic delight for the palate, but as a "silent killer". This is another proof of the importance of healthy eating and the relationship between harmful foods and health problems.
Red pork and beef, lean chicken and fish are among the most complete and recommended sources of protein. They are part of any healthy diet, including when it comes to losing weight. Of great importance, however, is the way these products are cooked. Their direct exposure to flame or reotan provokes chemical changes in the composition of the meat and the formation of hazardous compounds.
Their negative effect was found after a study among 100 thousand people in the United States, preparing meat for their table in different ways. The study was conducted within 10 years. It was found that at the end of this period, the most serious problems with blood pressure have people who regularly cook their meat on the grill, barbecue or grill. In them the risk of hypertension is indicated as higher by about 20%. The risk is almost doubled for people who regularly consume roasted meat cooked over an open fire.
Given how widely popular these methods of cooking meat are in our latitudes, experts believe that a similar relationship can be suspected in hypertension in our country.
The most dangerous chemicals are formed after burning meat. Scientists have found that when they enter the body, they trigger inflammatory reactions, increase oxidative stress and increase the risk of developing insulin resistance. In the long run and with regular consumption, these actions lead to hardening of the arterial walls ( arteriosclerosis ), formation of atherosclerotic plaques, restriction of vascular lumen and, accordingly, the development of hypertension.
Scientists emphasize that the largest amount of dangerous compounds is formed when roasting meat at a very high temperature and especially when it is burned. The effect is observed in all types of meat . As a much safer alternative, it is recommended to cook and bake the meat on a slower fire.