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Marinades on Meat May Stop Cancer

18 November 2008

US - New research shows that marinating meats decrease the cancer-forming compound called heterocyclic amines (HCA), which is produced during grilling, by over 70 percent.

According to The Food Safety Consortium, researchers from Kansas State University tested three commercial spice containing marinade blends -- Caribbean, Southwest and Herb - on eye of round beef steaks. The steaks were marinated for one hour then grilled at 400 degrees Fahrenheit.

Food scientists found that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the Herb blend (72 percent) then the Southwest blend (57 percent).

“Commercial marinades offer spices and herbs which have antioxidants that help decrease the HCAs formed during grilling,” said J. Scott Smith, the principal KSU researcher on the project. “The results from our study have a direct application since more consumers are interested in healthier cooking,”

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