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Study Finds Spice-Rich Marinades Can Reduce Harmful Compounds When Grilling
August 12th, 2008
Marinating that steak before tossing it on the grill may offer a whole lot more than just increased flavor. Antioxidant-rich spice and herb marinades may actually decrease the formation of heterocyclic amines (HCAs) -- potentially cancer-causing compounds often produced in meat cooked at high temperatures -- by up to 88 percent, according to a new study in the August issue of the Journal of Food Science(1). Simulating typical home cooking conditions, researchers from Kansas State University immersed steaks for one hour in marinades prepared from three varieties (Caribbean, Southwest and Herb) of pre-packaged marinade mixes. These steaks, as well as non-marinated steaks...
Source: Cancer Weekly (2008-08-12)
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