The Study
Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
This study is like a big summary of other studies about spices and cooking. It shows that when people use spices like garlic or pepper on meat before cooking, there might be fewer bad chemicals formed. But it can't prove the spices actually cause this to happen because we don't know how the original studies were done.
Analysis score
Maximum 100 for a systematic review with meta-analysis.
Where the score came from
Adding spices to meat before cooking can lower bad chemicals that might cause cancer.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 528 / 100
Quality score
The highest quality evidence. Systematic reviews and meta-analyses that pool randomized controlled trials, giving the most reliable summary of experimental evidence.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes, using spices can make meat healthier to eat by reducing cancer risks.
- 2Spices reduced harmful chemicals: frying by 48%, grilling by 37%, roasting by 26%.
- 3Garlic/onion reduced by 43%, pepper by 37%.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
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.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.