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3 types of cooking can ‘grow up cancer germs’ fastest, please limit use soon

Epidemic COVID-19 inspire people to cook more at home, according to a study conducted in May 2021. Accordingly, nearly 65% ​​of people said they cook more at home during the epidemic season.

Overall, this is a positive trend. However, it is important that you make sure about food safety. Hazards such as cross-contamination or undercooked food are considered important considerations when cooking.

Cooking the wrong way can be harmful to health, increasing the risk of some dangerous diseases, including cancer. Avoiding wrong cooking methods can help you and your family stay healthy. Here are some cooking styles that increase your risk of cancer that you should stay away from.

1, Frequently grilled, deep-fried and pan-fried

According to the UK’s National Cancer Institute, “heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals that are formed during high-temperature cooking of meat (including beef, pork, fish or poultry), such as Fry or grill directly over an open flame“.

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These chemical compounds have the ability to change DNA, leading to an increased risk of several cancers including stomach cancer, prostate cancer, and lung cancer. The higher the cooking temperature and the longer the cooking time, the higher the risk.

The American Cancer Society also said that starchy, carbohydrate-rich foods when cooked at high temperatures, such as French fries or burnt toast, easily produce acrylamide – another cancer-causing chemical. .

2, Cooking burnt and smoky food

Although burnt odors add to the flavor of a dish, they are also an indication of the presence of harmful substances.

The smoke is the result of a reaction between sugars and amino acids, which usually occurs when food comes into direct contact with an open flame. Fat from food flows to the surface of cookware or directly into the fire, causing the flame to rise and create smoke. The smoke itself contains many chemicals and it can stick to food when it is cooked.

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A 2017 study from the Journal of Clinical Oncology and Cancer Research found that exposure to smoke can increase the risk of lung cancer, and that foods that are deep-fried or pan-fried can cause cancer. undesirable effects on health.

3, Abuse of processed meat

In a press release from the World Health Organization’s International Agency for Research on Cancer (IARC), processed meat is classified as a group 1 carcinogen – the same category as smoking and drinking, and the consumption of this meat is specifically linked to colorectal cancer.

The agency defines processed meat as “meat that has been modified through seasoning, treatment, fermentation, smoking, or other processes to enhance flavor or improve preservation“.

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Despite the same classification as Group 1, the risks of eating processed meat and smoking are not necessarily the same. This is because IARC focuses on studying specific foods that have the potential to cause cancer, rather than comparing risk levels between foods or lifestyle habits.

According to the National Cancer Institute, limiting cooking for long periods of time, reducing food’s exposure to open flames and high temperatures, and cutting out burning parts are all ways to help reduce the formation of substances. harmful as HCAs and PAHs.

Dr. Stephen Freedland, director of Cedars-Sinai Medical Center, told Time magazine that using foil when grilling, marinating meat with herbs and spices can also help reduce the risk of cancer. .

Eating boiled, steaming, low-temperature cooking… are all safe cooking methods. And it would be best if you omit the butters and oils when preparing food.

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