Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil.
Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas (UNICAMP), Limeira, Brazil.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):526-541. doi: 10.1111/1541-4337.12650. Epub 2020 Nov 27.
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.
烹饪可以提高肉的可消化性、口感和微生物特性，但也会产生具有致癌潜力的化合物，如杂环胺（HAs）和多环芳烃（PAHs）。已经表明，香料腌泡汁可以抑制这些化合物在肉类中的形成，但由于涉及到如此多的变量，检查和比较孤立研究的结果是很复杂的。因此，这项工作旨在根据烹饪技术和香料类型，综述评估香料对肉类中 HAs 和 PAHs 形成的影响的研究。采用随机效应模型的荟萃分析，使用反应比（R）来识别和总结以前的结果，并回答研究问题。在炸（R*=0.52）、烤（R*=0.63）或烤（R*=0.74）之前使用香料，以及用大蒜和洋葱（R*=0.57）、胡椒（R*=0.63）和其他含酚类化合物的香料调味（R*=0.63），可以减少 HAs 和 PAHs 的形成，这是由于其抗氧化和电子转移能力。在本文中，我们讨论了如何通过传播有关肉类准备条件的知识来改进烹饪技术，这是减少 HAs 和 PAHs 形成和摄入的有效策略；这一点很重要，因为越来越多的证据表明肉类消费与慢性病之间存在关联。这是关于这个主题的第一个系统综述和荟萃分析，可以指导行业、食品服务和人群改善与肉类消费相关的安全性。
