Tandoori Trouble? Grilled Chicken Isn’t Always Guilt-Free Warns Doctor

In general, grilled chicken dishes, such as chicken tikka and tandoori chicken, are considered among the healthier options-equally flavorful, protein-rich, and less oily than fried foods. However, they are the perfect look and flavor for fitness meals. A doctor from Hyderabad, however, casts some doubt on the next bite taken.

Reasons That Make Grilled Chicken Potentially Dangerous

Dr. Sudhir Kumar is one such popular neurologist in Hyderabad who has raised concerns lately about the dangers hidden in grilled and roasted meat. The post he made on social media pointed out how heaving up the chicken on flames, high heat application to chicken, has its own complications.

These include heterocyclic amines (HCAS), in other words, R-Amines, and polycyclic aromatic hydrocarbons (PAHs) are formed in this case, as simmering meat juices simmer and drip onto heat surfaces. These ignite smoke and coat the meat with smoke. These chemicals have been very well studied for their relationship to risks for various cancers, including colorectal, pancreatic, and prostate cancer.

Health Risks Behind That Smoky, Charred Flavor

Those dark, crispy edges on your grilled chicken? They’re not just flavorful; they may very well be the most dangerous part of that bird. Dr. Kumar mentions the fact that charred or blackened meat has higher concentrations of HCAs and PAHs. Consuming this on a regular basis could increase the incidence rates of long-term health risks.

The method of preparation doesn't matter really, though. Most store-bought or restaurant-styled versions are doused in heavy marinade or pre-seasoned with sodium, saturated fat, and even sugar. Scraping charred or burnt parts of that chicken, with the skin clinging to it, will only present the dish as a source of heart diseases, hypertension, swellings, a lot of weight gain, and a high level of cholesterol.

Undercooked chicken puts you at risk of hidden dangers, too. 

Another risk includes consumption of undercooked grilled chicken since the harmful bacteria like Salmonella and Campylobacter can thrive in such poultry and can lead to serious foodborne illness as a result.

How to Make Grilled Chicken Safer to Eat

Relax, you do not need to avoid grilled chicken completely. Simple, easy tips offered by Dr. Kumar help to enjoy the favorite dish more safely.

• Cook thoroughly: Ensure chicken reaches an internal temperature of 75 °C (167 °F).

• Avoid burning: not skimming the waste is equal to uneven cooking.

• Skim off excess fat: Less flare-up and smoke are produced.

• Use wise marination: doing it would bring down HCA formation.

• Without skins, fats, and calories, the diet goes down.

• Reducing exposure very little without giving up relishing flavors.

Final thought: Everything in Moderation

"It's another one of those observations I make as a general observation. But as much as possible, you should see your doctor or your nutritionist for customized dietary guidelines," he said

(Input from various sources)

(Rehash/Muhammad Faisal Arshad/MSM)