Marinating meat in alcohol or a water-retaining alternative reduces carcinogenic compounds

Telegraph - Marinating steak in beer or wine 'reduces cancer chemicals'

Heterocyclic amines are associated with cancer and can be created when sugars and amino acids within muscle tissue are exposed to high temperatures, e.g. especially, frying and grilling.  Marinating red meat in red wine for 6 hours reduced the compounds found in them (once cooked) by 90%, and the same results were obtained from 4 hours of beer marinating, which tasters preferred.  The efficacy of beer over wine might have to do with more 'water-retaining sugars' that may stop the meat's own molecules from migrating to the surface to become heterocyclic amines when being cooked.  A similar study done with chicken found that a olive-oil, lemon juice and garlic marinade reduced the compound also by 90%.