Previously, studies have suggested an association between consumption of grilled meats and a high incidence of colorectal cancer. Polycyclic aromatic hydrocarbons, a.k.a. PAHs, are substances that can form when meats are cooked at very high temperatures, like on a backyard grill. I.M.P.L.V.O. Ferreira, from the Universidade do Porto in Spain, and colleagues grilled samples of pork marinated for four hours in Pilsner beer, nonalcoholic Pilsner beer or a black beer ale to well-done on a charcoal grill. Black beer had the strongest scavenging activity, reducing the levels of eight major PAHs by more than half, as compared with pork that had not been marinated. The researchers concluded that “[black beer] marinade was the most efficient on reduction of [polycyclic aromatic hydrocarbon] formation, providing a proper mitigation strategy.”
Viegas, O., et al. (2014). Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. J Agric Food Chem. 62(12): 2638–2643.
—Dr. Bob Goldman
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