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This is Scientific American — 60-Second Science. I'm Christopher Intagliata.
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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.
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.

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.
Thanks for listening for Scientific American — 60-Second Science Science. I'm Christopher Intagliata.

参考译文

这里是科学美国人——60秒科学Tq]e9lYMxWf6I。我是克里斯托弗·因塔利亚塔04*Qa4(54k#d;。
有一分钟时间吗？
烧烤大师们已经知道，烧烤时加一杯冰啤酒是不错的搭配7#O-qVVK2_#iX5RsU。下面我们要告诉大家这样做的科学依据——烤肉浸到啤酒里，实际上会减少肉类在烤架上烧烤时形成的可致癌化合物cVQjhP4uK1。《农业与食品化学杂志》的一篇报道这样说到^XnT6j1w-zM@。
这项研究的操作和所有烧烤一样——用到了猪排、木炭和啤酒VUH_P%0H1O#H[Fen12。研究人员用普通或不含酒精的比尔森啤酒或黑啤酒将猪排腌制了四个小时]xBz9%Hr;Hf@2rIAQp03。然后，他们点燃烤架-cwHrsGik~|sC9。烧烤之后，他们对猪排含有的多环芳烃（PAHs）进行了分析，多环芳烃是在熏肉和烤肉中发现的一种可能增加患癌风险的物质var)_=XfvPhwZztx7mN#。
结果表明，与未用啤酒腌制的肉类相比，用黑啤酒腌制肉类的多环芳烃含量降低了一半nibpmQaj]GK62e。研究人员表示，可能是黑啤酒中额外添加的抗氧化剂起了作用.f,+pK7K+j41yufQE1M(。因为多环芳烃是在自由基的帮助下形成的，而抗氧化剂能够减缓这一形成过程5,*^gwC+sX;Rm。如果你有健康意识，可是又喜欢吃烧烤怎么办？用简单的啤酒腌泡汁就能做个牛排，当然也能放心地吃掉它W)auz;F7v9N。
谢谢大家收听科学美国人——60秒科学*nnsnKN|YF。我是克里斯托弗·因塔利亚塔&Ky2Gvy~Z6^slZ。

译文为可可英语翻译，未经授权请勿转载！

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