We have shared information in this space about the carcinogenic substances that form when cooking meats at high temperatures. New research suggests that these harmful substances may be far more damaging than once thought.

Previous studies used normal mice to determine the risk of cancer in humans. Now, it appears that differences in mouse and human metabolism resulted in an underestimate of the risks associated with exposure to these food mutagens.

The new study used normal mice and mice that were injected with certain enzymes to more closely mimic how humans metabolize these substances.

The researchers gave both “normal” and “human-like” mice the same carcinogen found in the crust of charred meat and fish. When they compared tumor development in the intestines of the mice, they found the incidence of intestinal tumors increased from 31 percent to 80 percent in "human-like" mice.

Why Enzymes Matter

There are enzymes called sulfotransferases (SULT) in several places in the human body. These are only found in the livers of normal laboratory mice. SULT-enzymes can make some substances in food less harmful, but they can also transform harmless substances into carcinogenic substances.

In this study, the “human-like” mice had the same amount of SULT-enzymes in their intestines as humans.

Limit Your Exposure

Before you give up grilling, there are several things you can do to greatly reduce your exposure to carcinogens produced when cooking meat or fish. Read these tips for healthier grilling.

Source:

Science Daily