Beer marinade protects against cancer

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Researchers at Portugal's University of Porto have found that marinading meat in wine or beer decreases the possibility of colon and other cancers, when frying those meats.

"Cooking food increases levels of cancer-causing compounds called heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs.

Now Isabel Ferreira and colleagues at the University of Porto in Portugal have looked at the effects of beer and red wine marinades on fried steak. Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 per cent compared with unmarinated steak (Journal of Agricultural and Food Chemistry, DOI: 10.1021/jf801837s)."

But beer may be more efficacious than wine, and indeed taste better when used as a marinade.

"For a third type of HA, beer was more efficient at reducing its content than wine, cutting levels significantly in 4 hours, while wine took 6. Beer contains more water-retaining sugars than wine and Ferreira says that may hinder the transport of water-soluble molecules to the steak's surface, where high heat converts them into HAs. Tasters also preferred the smell, taste and appearance of beer-marinated steak."

More at New Scientist Magazine and The Med Guru.com.