Scientists at Michigan State University recently conducted a study on the effects of adding cherry tissue to ground beef patties. They claim adding cherries to hamburgers substantially reduces the formation of heterocyclic aromatic amines (HAAs), dietary compounds that form naturally while meat is cooked. HAAs have been shown to cause cancer in rodents and monkeys, and they are also suspected of being carcinogenic (causing cancer) in people, according to the researchers, who reported their findings in the November 7, 1998 issue of the Journal of Agricultural and Food Chemistry, a publication of the American Chemical Society.

To learn more about the effects of cherries on meat, the researchers added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties. They compared those with a control group of plain ground meat patties, studying levels of lipid oxidation, which causes meat to taste spoiled. The process also causes discoloration and change in the texture of meat during storage. In addition, the researchers looked at fat content and formation of HAAs in both the cherry tissue and the plain burgers.

"The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." This means adding cherries to patties slowed spoilage and lowered the content of certain chemicals shown to cause cancer in animals.

Should everyone begin adding cherries to hamburger meat? "I wouldn’t suggest people run out and start adding cherries to their burgers in hopes of reducing their risk of cancer," said Colleen Doyle, MS, RD, Director of Nutrition and Physical Activity for the American Cancer Society. "Cooking meat at high temperatures creates HAAs. And although they cause cancer in animal experiments, it is uncertain whether they actually cause cancer in humans."

According to Doyle, the reduction of HAAs illustrated in the study is at least partly due to diluting the meat content of the patties. "Adding the cherry tissue dilutes the amount of meat in the patty. And naturally, you would expect to see less HAAs and fat content if some of the beef is being replaced with fat-free cherry tissue," she said.

Doyle recommends several ideas that may reduce your risk of certain types of cancers: 

• limit consumption of meats, especially high-fat meats;
• trim the fat on meats;
• select lean cuts (look for "loin" on the label) and reduce portion size;
• when grilling, avoid charring the meat, and avoid eating charred parts; and
• eat at least five servings a day of fruits and vegetables.

"My advice about this for now is eat your cherries and limit your intake of beef," added Doyle.