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Marinating meat may lessen cancer risk

(UPI Photo Files)
(UPI Photo Files) | License Photo

MANHATTAN, Kan., Aug. 1 (UPI) -- U.S. food scientists suggest that marinating meats before grilling may decrease the formation of cancer causing compounds.

Kansas State University researchers found marinating meats can reduce by over 70 percent the formation of compounds during grilling called heterocyclic amines that are known to cause cancer.

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The study, published in the Journal of Food Science, compared the effect on heterocyclic amines production during grilling of three commercial spice-containing marinade blends -- Caribbean, southwest, and herb -- on round beef steaks. The steaks were marinated for one hour and then grilled at 400 degrees Fahrenheit.

The food technologists found steaks marinated in the Caribbean blend decreased heterocyclic amines content by 88 percent, the herb blend by 72 percent and the southwest blend by 57 percent.

"Commercial marinades offer spices and herbs which have anti-oxidants that help decrease the heterocyclic amines formed during grilling," lead study researcher J.S. Smith said in a statement. "The results from our study have a direct application since more consumers are interested in healthier cooking."

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