Be careful when grilling: consumer advice centers warn of carcinogenic nitrosamines!

Be careful when grilling: consumer advice centers warn of carcinogenic nitrosamines!

Barbecue time is very popular in this country, and many people look forward to their first steaks and sausages outdoors. But the Hamburg consumer advice center calls for caution: certain types of meat can release carcinogenic substances at high temperatures that are dangerous to health. We're talking about nitrosamines, which are mainly produced when grilling cured and heavily processed meat products. Ruhr24 reports that types of meat such as Kasseler and Vienna sausages particularly belong on the “black list”. Bockwurst, meat loaf, meatloaf, ham and bacon should also be avoided when grilling.

The background is alarming: Nitrosamines are chemical compounds that form when nitrite, which is often found in cured products, is heated in combination with certain amines. These compounds are found not only in meat, but also in products such as processed fish, beer, cheese, certain grains and even oils. The European Food Safety Authority (EFSA) has already identified dietary intake of nitrosamines as a health risk, especially at high levels. A judgment that the Federal Institute for Risk Assessment (BfR) also shares, although it points to existing scientific uncertainties.

Risks and alternatives

How can the risk of nitrosamine intake be reduced? The consumer advice centers recommend using fresh, uncured meat so that grilling does not pose any additional health risks. Steaks, chops or poultry are the better alternatives here. If you don't want to go without sausages, you should specifically choose products without nitrite curing salt and make sure that the preparation is as gentle as possible.

Another important point: If you buy meat products that have already been contaminated, they should be cooked thoroughly to avoid the formation of harmful nitrosamines. The North Rhine-Westphalia Consumer Center also emphasizes the importance of reducing meat intake overall. The barbecue could also be an opportunity to question meat consumption and discover alternatives.

Where do nitrosamines come from?

But how do these dangerous connections come about? The consumer advice center informs that nitrosamines can also be absorbed through the lungs, the digestive tract or even the skin. In addition to cured meat products, they also come from smoked fish, cocoa, beer and other alcoholic drinks. Processed vegetables, dairy products and fermented and spiced foods are also often affected. These substances can also be found particularly in the tobacco industry and in cosmetics.

The EFSA has dealt extensively with the issue and even speaks of ten nitrosamines that are considered carcinogenic and genotoxic. Their risk assessment involves going through various steps to adequately assess the hazards and exposure. Dr. Dieter Schrenk, chair of the contaminants panel, raises concerns about long-term exposure to these compounds, with the highest risks apparently seen in rodents. The concern is real, and a balanced, healthy diet could help reduce your intake of nitrosamines.

Ultimately, it is up to each individual to make more conscious decisions and to make the barbecue party not only tasty but also healthy. So next time you turn on the grill, you should take a look at the ingredients and opt for fresh, uncured meat. Consumer advice center and EFSA are committed to ensuring that consumers are as well informed as possible and risks are minimized.