Research has found that there are two compounds in roasted food that can cause cancer. There are polycyclic aromatic hydrocarbon (PAH) and heterocyclic amine (HCA). PAH is formed in the smoke and found at the surface of the meat. It is can be eliminated by shave off.
HCA is found in the meat. HCA is caused by high temperature process or in the fried food.
To minimize the cancer risk, we can follow this step:
1. Submerged the meat before.
2. Cook it before roast.
3. Roast the meat by placed it front and back.
4. Don’t roast it direct from the charcoal.
5. Decrease to roast it in the smoke, by not using the cover (to close the roasted meat).
6. Eliminate the surface of black roasted meat.