Everyone eats roasted mutton or chicken, fish with great enthusiasm. Many times people also eat thinking that roasted chicken is better than oily or fried chicken and mutton. It is considered very beneficial for health because it neither contains the amount of oil nor the mess of spices. Smoked or barbecuing non-veg is a method used since ancient times to preserve meat. While sharing a post on her Instagram account, nutritionist Anjali Mukherjee wrote that roasted meat is not at all good for health.
On this post of Anjali, when the viewer asked many questions, while answering it, she writes that smoked frying, grilling, barbecuing, baking and roasting at high temperature release the meat in large quantities of heterocyclic amines (HCA). While stewing, poaching, boiling, steaming or sauteing and slow cooking meats are not as harmful to health. Smoked meat is not good for health. It has been clarified in many researches that eating smoked meat increases the risk of serious diseases like cancer.
Roasted meat invites cancer
According to nutritionist Anjali Mukherjee, roasted chicken can damage the heart muscles and DNA. Not only this, if you eat a lot of such non-veg, then you will start looking old before time. Especially women who are very addicted to eating smoked chicken, barbecued, or grilled meat, then the risk of breast cancer increases in postmenopausal women. In those women, these difficulties increase even more. Those who do not eat much vegetables and fruits. Eating more non-veg increases the risk of cancer and heart disease.
Agreeing with Anjali Mukherjee, Nutritionist Specialist Ishti Saluja said that whenever meat is cooked on high flame, two types of chemicals are released, such as HCA and Polycyclic Aromatic Hydrocarbons (PAH). And the most surprising thing is that it has a very serious effect on DNA.
When meat, poultry or seafood is cooked at high temperature, these damages happen
<p style="text-align: justify;"Ishti further says that CAs are chemicals that form on the flesh of meat, poultry or seafood when they are cooked at high temperatures. Such high temperatures cause a reaction between amino acids, sugars and creatine in the muscles of the meat you cook. This further alters the DNA in a way that increases the chances of developing various forms of cancer. The longer you grill meat, the more HCAs and PAHs build up.
HCA and PAH damage DNA
Ishti told that ‘HCA and PAH are very effective in damaging DNA. When they are metabolized by a variety of enzymes in the body through a process called bioactivation. Studies have found that the activity of these enzymes can vary between people, so the risk of developing cancer is not fixed and may vary from body to body.
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