Regular and improper consumption of grilled meat can negatively affect health, especially liver function.
According to the World Health Organization, when meat is grilled at high temperatures (especially grilled directly on charcoal), it will create compounds that are not good for health, especially the ability to damage liver cells and increase the risk of liver cancer if accumulated long-term in the body.
A diet rich in baked and fried foods increases the risk of liver dysfunction and increases liver enzyme levels.
In addition, people who regularly eat burned or salted grilled meats will have to work harder to remove toxins. This leads to liver overload.
Eating grilled meat, especially when grilled incorrectly, can have a negative impact on the liver by increasing liver enzymes.
To protect liver health, experts recommend limiting the intake of sliced grilled meat, instead processing food by boiling, steaming or indirectly grilling and eating with green vegetables to support liver function.
