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Ras Al Khaimah: Adnan Okasha
The UAE Oncology Society has warned of the health risks behind “charcoal grilling” that does not comply with health requirements and “safe grilling” standards, given the potential health threats from carcinogenic chemicals released by burning charcoal.
Responding to some of the content that has been circulating on social media recently, the association explained: “Charcoal grilling is one of the favorite social rituals of many families around the world, especially during occasions and holidays, as it gives food a unique flavor and a distinctive taste, but behind this pleasure there may be serious health risks that we must be aware of.”
Professor Humaid bin Harmal Al Shamsi, Chairman of the Emirates Oncology Society, said: “These risks are related to the presence of carcinogenic chemicals in the charcoal used in grilling, which can have negative health effects in the long run. He said: “When charcoal burns during the grilling process, many harmful compounds are formed, the most dangerous of which are polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
“These substances are produced when proteins and fats are directly exposed to high temperatures, such as found in charcoal grills,” he added, noting that scientific studies have concluded that PAHs are formed when the “fat” in meat falls on hot coals, causing it to burn and form smoke, which contains these compounds, which rises and coats the meat, causing it to absorb harmful chemicals.”
- Health effects
He stressed that scientific research shows that long-term exposure to these compounds increases the risk of cancer, including lung cancer, stomach cancer and colon cancer, and that these substances can cause damage to the respiratory and digestive systems, while aromatic hydrocarbons, polycyclic hydrocarbons, and amine heterocyclic compounds are considered known carcinogens.
Humaid Al Shamsi pointed out that a study published in the American Journal of Preventive Medicine concluded that people who regularly consume charcoal-grilled meat have an increased risk of pancreatic and breast cancer. Scientists have confirmed that reducing exposure to these compounds can significantly reduce the risk of these cancers.
- reduce risk
The President of the UAE Oncology Society stressed that following some simple tips and safe practices can allow us to enjoy “grilling” while reducing health risks, because prevention is always better than cure, and maintaining our health and the health of our loved ones should always be at the forefront of our priorities. Despite the potential risks, the following steps can be taken to reduce exposure to carcinogenic chemicals when grilling with charcoal:
1- Choose meats with less fat, which limits the amount of “fat” that falls on the charcoal and burns, thereby reducing the formation of “harmful smoke”.
2-Use a metal pan or “aluminum foil”, placing the meat on a metal utensil or wrapping it in aluminum foil can prevent the “fat” from falling on the charcoal, thereby reducing the formation of carcinogens.
3- Reduce grilling time, limit the exposure of the meat to high temperatures, and thus reduce the amount of chemical formation. It is recommended to cook the meat in the oven or partially on the stove before transferring it to the “grill”.
4- “Continuously turning” the meat during grilling helps reduce the formation of harmful substances.
5- Use other types of fuel, such as natural gas and electricity, as less harmful alternatives to “conventional coal”.
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