Rischio cancro nelle grigliate: alcuni consigli utili

di oggisalute | 3 luglio 2012 | pubblicato in Nutrizione
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Sono quattro milioni le famiglie italiane che amano le grigliate, il barbecue, e che nella buona stagione, come questa, si esercitano davanti a fuochi, griglie, bistecche, salsicce e bruschette. Un’occasione per stare insieme ma (c’è sempre un ma) occorre fare un pò di attenzione.

La carne annerita e bruciacchiata non fa bene: contiene benzopirene e ammine eteroclicliche che sono composti cancerogeni. In più i fumi del barbecue contengono diossina. E’ l’allarme lanciato dall’Aduc, che diffonde una serie di utili consigli. Dobbiamo quindi rinunciare alle grigliate?

Certo che no, perche è la quantità che fa il veleno, vale a dire che se la grigliata si fa ogni tanto, come accade nella maggioranza dei casi, il danno è limitato e riassorbibile. Altra storia è quella di chi si fa una bistecca alla brace tutti i giorni: in questo caso è consigliabile un controllo allo stomaco e al colon.

Primi consigli, spiega l’Aduc, sono quelli di evitare la fiamma viva che carbonizza la carne, di ricoprire la brace con un pò di cenere per avere una temperatura meno alta, di usare palette per girare il prodotto e non i forchettoni che bucano e fanno fuoriuscire grassi e
succhi che rendono la carne piu’ dura e a contatto con il fuoco producono sostanze tossiche, di stare lontani il più possibile dai fumi (non è necessario fissare lo sguardo sulla salsiccia in cottura!).

Un buon sistema è quello della grigliata all’argentina: il fuoco è al centro e la carne è posta ai lati su apposite griglie o supporti. La giusta distanza evita di carbonizzare il prodotto e i grassi colano a terra lontano dalla brace. In alternativa la fonte di calore può essere posta su gratelle verticali parallelamente al prodotto da cuocere (si pensi al kebab).


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