Wine and Beer Marinades Improve Barbeque Cancer Safety?
Investigations at the University of Porto show that marinating beef in red wine or beer may reduce the levels of potentially cancer-promoting compounds in cooked meat.
Using beer or red wine marinades reduced the level of heterocyclic amines in pan fried beef by up to 88 per cent. Heterocyclic amines, formed during the browning of meat and fish, are reported to promote carcinogenesis in humans. So marinading possibly has the potential to reduce the risk of cancer in barbecuing. More research is underway to more comprehensively define the benefits and marinade recipes.
Image credit: by combust on Flickr under a Creative Commons License
