Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled, research suggests.
Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).
However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.
Details of the research are highlighted in New Scientist magazine.
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