Ace the NANP Board Exam 2025 – Unleash Your Natural Health Mojo!

Cooking meat at high temperatures, especially without marinating, leads to the formation of compounds known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds are generated when amino acids and creatine in the meat react with high heat. This process results in the production of free radicals, which are unstable molecules that can cause oxidative stress in the body.

Oxidative stress occurs when there is an imbalance between free radicals and antioxidants in the body, leading to potential damage to cells, proteins, and DNA. This damage is associated with various health issues, including inflammation and cancer. The lack of marinating, which can introduce anti-oxidative compounds (such as those found in various marinades), means that the protective effects against oxidative processes are diminished.

Thus, cooking meat at high temperatures without marinating indeed contributes to increased free radical formation, which is a significant health concern.