Carcinogens that form when grilling meat were lowered up to 50 percent in pork chops marinated in beer versus those left unmarinated. Christopher Intagliata reports
用啤酒腌过的猪排和没腌过的猪排比起来，烧烤后产生的致癌物质会减少约百分之五十。
撰文/播音：克里斯托弗·因塔利亚塔(Christopher Intagliata)
翻译：路识宇
审校：郭晓
Grillmasters already know that a cold brew is a fine companion at the barbecue. So here's some science to toast to—marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill. So says a report in the Journal of Agricultural and Food Chemistry. [Olga Viegas et al, Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork]
烧烤达人们都知道冰镇啤酒是烤肉的绝佳伴侣。我们何不借此向科学致敬? 用啤酒腌制肉类能减少烤肉过程中产生的潜在致癌化合物。这一结论出自《农业与食品化学》杂志（Journal of Agricultural and Food Chemistry）上的一篇报道。
The study started out like any barbecue—with pork chops, charcoal, and beer. Researchers marinated the chops for four hours in either regular or nonalcoholic pilsner, or a dark ale. Then they fired up the grill. After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs, which are found in smoked and grilled meats, and may up your risk of cancer.
这项研究一开始和烧烤一样，需要准备猪排、木炭和啤酒。研究人员分别用含正常酒精量或不含酒精的比尔森啤酒或是黑啤酒腌制猪排四个小时。接下来他们向烤肉架里加入炭火。烤过之后，研究人员检测了猪排中多环芳烃（PAHs）的含量，多环芳烃存在于熏肉或烤肉中，并可能会增加人们患癌症的几率。
Turns out dark ale cut PAH levels in half, compared to unmarinated meat. The extra antioxidants in dark beer may be the trick, researchers say. Because PAHs form with the help of free radicals, and antioxidants could slow down that process. So if you're health-conscious, but love to grill? A simple beer marinade might let you have your steak…and eat it, too.
结果显示，与未腌制过的肉相比，黑啤使腌制过的肉中的多环芳烃含量减少了一半。研究人员认为也许这是因为黑啤里面含有丰富的抗氧化剂。因为多环芳烃的形成需要自由基的帮助，而抗氧化剂可以减缓这一过程。因此，如果你既注重健康又热爱烧烤，只需用啤酒腌制一下，你就可以放心地享用烤肉啦。
—Christopher Intagliata
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