Kebab is one of the favorite foods of Iranians, the delicious taste of which increases the desire of people to consume it, but the way of cooking and cooking meat is very important, and if you do not follow the hygienic tips and cooking kebab can also be a factor. Incidence of cancer.
According to ISNA, cancer occurs when the cells divide uncontrollably and insanely, and these abnormal cells may be transmitted to different parts of the body by the circulatory system or lymphatic system. This disease is one of the most important public health problems in Iran. According to the latest statistical and epidemiological studies, after cardiovascular diseases and unwanted injuries (road accidents, fires, earthquakes, etc.), cancer is the third leading cause of death in Iran.
Kebab is one of the most popular dishes in the Middle East, especially in Iran. In Iran, there are about seven types of kebabs, including Kobideh, Jojeh, Bakhtiari, Soltani, Dandeh, Mahi and Barg. The difference between them in the methods of preparation is additives. Epidemiological studies have shown that diet plays a key role in cancer incidence. It is also estimated that one third of cancers are related to nutrition. Naturally occurring chemicals in foods, synthetic compounds, and compounds produced during cooking are carcinogens found in some foods.
In recent decades, researchers have paid close attention to the toxic factors produced in the cooking process. Dietary pattern, consumption and cooking methods are the most important factors that determine the amount and level of risk of carcinogens. Researchers have shown that foods grilled on charcoal are high in toxins due to their high fat and protein content.
Some types of carcinogens are produced during cooking at high temperatures. These compounds were identified about 30 years ago. These compounds are produced by direct heat during the chemical decomposition of compounds such as fats. Research has also shown that not only eating but also grilling smoked foods can be harmful, as inhalation as well as skin contact can cause carcinogens in humans.
Since grilled foods are very popular due to their deliciousness and ease of cooking at home and in restaurants, Mahboubeh Hosseini Kia and her colleagues at Kermanshah University of Medical Sciences studied the pattern of consuming kebabs as a potential carcinogenic risk factor in Kermanshah adults. .
This cross-sectional study was performed in April 2015 on 705 adults living in Kermanshah province. Samples were randomly selected from different regions of Kermanshah. Data were collected using a questionnaire designed by scientific members of the Department of Nutrition, Kermanshah University of Medical Sciences. Data analysis was analyzed using statistical software.
The results of this study have been published in the journal “Hematology-Oncology and Stem Cell Research” of Tehran University of Medical Sciences. Studies have shown that participants in this study consume a large amount of barbecue, regardless of social and economic status. In this study, people with higher levels of education used kebabs more than those with lower levels of education and had an unhealthy pattern of consuming kebabs.
The results show that almost 60% of people have a strong desire to eat kebabs. The average consumption of kebab among the participants in this study was 4 times a month. Approximately 85% of the participants in this study tended to eat kebabs with a lot of salt. In this study, 93.9% of the participants used charcoal, cooking fuel to prepare kebabs.
Based on the findings of this study, it can be said that cooking kebab in Kermanshah does not follow a healthy pattern and can be considered as a strong risk factor for cancer progression. Therefore, immediate attention is needed from the officials of the Ministry of Health and the public health authorities.
More research is needed to reach a definitive conclusion about the link between cancer and the use of kebabs. Most scientists and nutritionists in industrialized countries recommend that people reduce their consumption of kebabs. Experts recommend that to minimize carcinogenic compounds in the diet, avoid direct contact of the meat with the cooking surface (exactly like what happens in kebab preparation) and reduce cooking time.
Also, cooking meat, especially using a microwave oven, can reduce carcinogenic compounds. Moving and rotating meat during the cooking process can reduce the formation of carcinogenic compounds compared to methods in which meat is not turned over during cooking.
When grilling, it should be noted that high temperatures also lead to the formation of these compounds in the grill. It is also recommended to eat a lot of fruits and vegetables in the diet. Because fruits and vegetables are rich in fiber, vitamins, minerals, antioxidants, and… help protect the body against carcinogenic compounds.
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Source: ISNA /