Grilling and broiling are very similar dry heat, high-temperature cooking methods. Grilling involves cooking with a heat source directly below your food. Such as an open grill or barbecue. Grilling temperatures usually range from 375–450°F (190–232°C).
In broiling, the heat source comes from above, such as the broiler in your oven. Broiling occurs at very high temperatures, typically 500–550°F (260–288°C) สมัคร ufabet
Grilling is extremely popular because it imparts a delicious flavor to meat, especially steaks and burgers.
Unfortunately, this method of cooking often leads to the production of potentially harmful chemicals.
When meat is grilled at high temperatures, fat melts and drips onto the grill or cooking surface. This creates toxic compounds called polycyclic aromatic hydrocarbons (PAHs). That can rise up and seep into the meat.
PAHs have been linked to several types of cancer, including breast and pancreatic cancer.
However, studies have found that removing drippings can reduce PAH formation by up to 89%
Another concern with both grilling and broiling is that. They promote the formation of compounds known as advanced glycation end products (AGEs).
AGEs have been linked to an increased risk of several diseases. Including heart disease, kidney disease and skin aging.
They are created in the body as by-products of a chemical reaction that occurs between sugars and proteins. They can also form in foods during cooking, especially at high temperatures.
One study found that broiled beef had higher levels of AGEs than beef cooked by other methods.
Keeping cooking times short and removing meat from high heat. Before it becomes charred may help reduce the amount of AGEs produced.