Answer:

Many people enjoy eating grilled meat paired with cold beer. However, this combination can be detrimental to health, particularly when indulged in frequently and over extended periods.

Beer contains ethanol. Upon entering the body, ethanol is processed by the liver into various compounds, including acetaldehyde—a substance that can severely damage the liver. Excessive beer consumption over time can lead to an accumulation of acetaldehyde, potentially causing hepatitis, cirrhosis, and even liver cancer.

Grilled meat, when subjected to high temperatures, undergoes changes in the protein’s chemical structure, resulting in the formation of harmful substances, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These carcinogenic compounds can alter the DNA in cells, potentially leading to cancer. HCAs are produced from the reaction between animal protein and heat, whereas PAHs form when fat from the meat drips onto the heat source, creating smoke that settles back on the meat.

Consuming grilled food requires the liver to process these hazardous substances, and drinking beer simultaneously imposes an additional burden on the liver, increasing susceptibility to damage. Over time, this can heighten the risk of various diseases.

To mitigate these risks, it’s advised to limit beer intake when consuming grilled foods. Consider choosing non-alcoholic drinks or fruit juices to lessen the liver’s workload. Additionally, marinating meat in lime juice, basil, or mint can significantly reduce the formation of some carcinogens, as the reaction that produces HCAs typically affects only the outermost 3-4 mm of the meat surface.

Consider pre-cooking the meat to shorten grilling time, avoid direct contact with flames, or grill at lower temperatures. Another method is to grill the meat on aluminum foil or on a higher rack to minimize exposure to flames. Frequent turning of the meat during grilling can also minimize charring and inhibit carcinogen formation.

Dr. Nguyen Duy Thinh

Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology