Add Rosemary to Beef to Reduce Carcinogens
Monday, March 22, 2010 7:09 AM
By Sylvia Booth Hubbard
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Love hamburgers but want to reduce your risk of developing cancer? Researchers recommend adding rosemary extract to ground beef to reduce the cancer-causing chemicals that can form when meat is cooked, especially at high temperatures.
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Heterocyclic amines (HCAs) form when meat and fish are cooked at high temperatures, especially meats that are grilled, barbecued, broiled, or pan-fried. HCAs are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that can increase the risk of cancer.
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Researchers at Kansas State University investigated their theory that the spice rosemary might reduce the amount of HCAs in meat cooked at high temperatures. They compared five rosemary extracts with varying amounts of pure alcohol, ranging from 10 to 40 percent.
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The extracts were added to ground beef and cooked at two different temperatures; 400 F for five minutes on each side, and 375 F for six minutes on each side.
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All extracts significantly reduced the levels of HCA at both cooking temperatures, but when cooked at 400 F, the rosemary extract with the least amount of alcohol (10%) had the lowest levels.
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Since rosemary extracts prepared with lower concentrations of alcohol contain a mixture of rosmarinic acid, carnosol, and carnosic acid, the researchers weren't sure if the compounds worked together to reduce risk.
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The National Cancer Institute suggests that concerned people can reduce their exposure to HCAs by microwaving meats whenever possible. Also, studies have found that microwaving meats for two minutes prior to cooking reduces HCAs by 90 percent. Cooking at lower temperatures also reduces the carcinogens. The NCI warns especially against making gravy from meat drippings — even from meats cooked at lower temperatures — because they contain substantial amounts of HCAs.
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