Spices Make Cooked Meat Safer
Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Not specified in abstract
Not specified in abstract
Practical Takeaways
Add spices like garlic, onion, or pepper to meat before frying, grilling, or roasting to potentially reduce harmful compound formation.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Not specified in abstract
Not specified in abstract
Practical Takeaways
Add spices like garlic, onion, or pepper to meat before frying, grilling, or roasting to potentially reduce harmful compound formation.
Publication
Journal
Comprehensive reviews in food science and food safety
Year
2020
Authors
Thaís de Moura Neves, D. D. da Cunha, V. D. de Rosso, S. Domene
Related Content
Claims (4)
Adding spices to meat before cooking it at high heat might lower the amount of harmful chemicals that can form, which could make the food safer to eat.
Adding garlic and onion to meat while cooking might make it healthier by reducing harmful chemicals that form, thanks to the natural antioxidants in these spices.
Adding certain spices like pepper to meat before cooking might help reduce harmful chemicals that form during cooking, because the spices have natural protective properties.
Cooking food at high heat, like grilling or frying, creates chemicals that can damage your DNA and lead to cancer.