Cancer Preventing Grilling Tips

ScienceDaily (May 24, 2008)

A recent study has found that Rosemary, a popular seasoning, can break up the carcinogenic (cancer-causing) compounds known as heterocyclic amines (HCAs)that form when the meat is grilled.

“Put a little bit on the surface,” Smith (the researcher at Kansas State University) advised grillers. “Rosemary extracts shouldn’t have much of an aroma to them. Most people don’t want a rosemary-flavored burger. So if you get the extract you don’t really know it’s there.”

Smith’s findings began with research into commercial rosemary extracts’ effect on stopping HCAs from forming in cooked beef patties. His research group found that the HCAs were reduced in levels ranging from 30 to 100 percent.

The presence of HCAs is a potential problem in cooked beef. The likelihood of their presence is influenced by cooking time and temperature. Previous studies showed that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs. The HCAs would increase as temperature and cooking time increased.

Although lower temperatures and shorter cooking times can reduce the risk of HCA formation, those alternatives have their own problems. Lower temperatures can affect the taste adversely, Smith explained, noting that commercial steak houses cook at temperatures above 400 degrees F.


The better way may be to use rosemary extracts so temperatures can be still be kept high. Rosemary’s antioxidant content makes this method possible thanks to the presence of phenolic compounds. Those compounds – rosmarinic acid, carnosol and carnosic acid – block the HCAs before they can form during heating.

The results of the rosemary research tie in with previous findings from Smith’s group. Those studies showed that marinating steaks with certain herbs and spices also reduces HCAs. Rosemary is among those herbs and spices with basil, mint, sage, savory, marjoram, oregano and thyme, all rich in antioxidants.


Dr. Zach's Comments:

I thought I would share this article with you as grilling season is just starting. It's amazing that we can take such easy steps to prevent diseases, such as cancer in this case, with simple, easy to find, natural products.

Keep in mind that in order for your meat grilling experience to be truly healthy, your meat will need to be either grass fed or free range beef, pork, chicken, etc. The fat profile of conventionally raised meats is it's own cancer causing problem entirely.

Some highlights from the article I should point out:

1) The researchers used rosemary extract, which apparently has no taste and therefore would not affect the taste of your burger, Fresh rosemary from your herb garden would work just as well, however, you will certainly taste it (a good thing in my opinion).
2) The rosemary extract reduced levels of HCAs by 30-100% (AMAZING!!)
3) Cooking at lower temperatures (less than 352 degrees)further reduce the levels of HCAs.
4) Marinating steaks with certain herbs and spices also reduces HCAs. Rosemary is among those herbs and spices along with basil, mint, sage, savory, marjoram, oregano and thyme, all rich in antioxidants that could be used.
5)Happy Healthy Grilling!!!