Daily cooking habits increase the risk of cancer

According to research by Supermarket News, the pandemic Covid-19 has inspired people to cook at home more. The rate increased up to 65% compared to before.

This is a positive trend, but home chefs need to be aware that food and preparation can affect health how. Cross-contamination or under-cooking of certain foods are often the most common kitchen hazards. In addition, some cooking methods also pose a risk of infection.

Grilling, deep-frying and pan-frying create high levels of cancer-causing compounds in the dish.

According to the National Cancer Institute, heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals that are formed when beef, pork, fish, or poultry are cooked to high temperatures, such as frying or grilling. directly on fire.

These chemical compounds have the potential to affect DNA, leading to an increased risk of certain cancers of the gastrointestinal tract, prostate, and gastrointestinal tract. lung cancer. The higher the cooking temperature and the longer the cooking time, the greater the risk.

In addition, the American Cancer Society says that starchy foods cooked at high temperatures, such as French fries or burnt toast, produce acrylamide, which is also a carcinogen.

The burning state of the dish is an indication that harmful compounds are present. Polycyclic aromatic hydrocarbons appear when juices or fats drip onto the surface of heated or flaming foods, resulting in a high flame and smoke. The smoke itself contains chemicals, which cling to food as it cooks.

According to research published in the journal Cancer Research and Clinical Oncology, exposure to smoke increases the risk of lung cancer. Cooking methods such as deep-frying or pan-frying also have the potential to cause other undesirable effects.

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 – in the same category as smoking and drinking – especially specifically related to colorectal cancer. The agency defines processed meat as “meat that has undergone salting, treatment, fermentation, smoking or other processes to enhance flavor or improve preservation”.

According to the National Cancer Institute, you should avoid cooking for too long, reduce the exposure of foods to open flames and high heat, and remove burned food to reduce the formation of harmful substances. Using foil when baking and marinating herbs and spices also reduces the risk of cancer. Boiling, steaming, using low heat, and using less oil are all less risky cooking methods.

An Yen (According to Bestlife)