The World Health Organization (WHO) yesterday added to the list olahran meat content of which is likely to cause cancer aka carcinogens.
Bacon, sausage, ham, canned meat, and so on, are considered cause cancer in humans. While red meat is classified as a "probable" cause of cancer.
Actually, what makes the processed meats pose a threat to health, compared to fresh meat? The reason is in the processing process.
Processed meat was defined by WHO as "meat that has undergone changes through salting, fermenting, smoking, or curing", or other means to enhance the flavor or preserve it so that a longer shelf-life.
The transformation process is usually by adding chemical substances in meat, or in its presentation that accidentally added chemicals.
According to nutrition experts Atli Arnarson, additives that will transform the flesh into specific content associated with cancer, either during manufacture or cooking.
For example, are often added nitrites in meat packaging seperit hot dog. These substances slow the growth of harmful bacteria in meat.
International Agency for Research on Cancer (IARC), institute of cancer research under the WHO, classify nitrates and nitrites into "probable human carcinogen" because when meats contain substances that are fried or baked at high temperatures, it can turn into N-nitroso , such as nitrosamines, which are carcinogens indeed.
Yet even though nitrosamines are formed when meat is fried, its formation could occur in the stomach.
Of acid in the stomach was enough to turn this preservative into nitrosamines.
Research on mice concluded, nitrosamines from meat plays a major role in the occurrence of colon cancer.
Observations in humans also show people who frequently eat processed meat has the incidence of gastric cancer, esophageal, and colon cancer is greater.
Do not be fooled by statements on the packaging. Even meat-written "natural" or "organic", including the claim "without the addition of nitrate or nitrite", can have the same high nitrite content.
The addition of celery powder or celery juice as an alternative to synthetic nitrite is also frequently done. Celery was naturally high content of nitrates, which when treated with a bacterial culture, producing nitrite. Although technically experienced, but nitrite is synonymous with synthetic versions.
Burning
When organic materials such as wood, coal, or oil is burned, will be formed polycycil aromatic hydrocarbons (PAHs).
Live near incinerators or highway, would make us exposed to the content of PAHs are carcinogenic. Likewise, if we eat meat that is smoked, baked, or roasted.
The study, conducted by researchers in Europe show, the fatty meat that is burned, the greater the content of PAHs are formed.
That's because fat dripping onto the heat will burn and ultimately generates more PAHs into the meat.
In the meat smoked, duration of fumigation and the type of wood used also affects the content of his PAHs.
There was also the danger of cooked meat or cooked in high temperatures for a prolonged period will contain heterocyclic amines (HCAs). In animal studies, these substances cause cancer.
National Cancer Institute recommends that in cooking the meat should be kept away from the flame lit and do not let the meat contact with hot metal surfaces for too long. The goal is to reduce the formation of HCAs and PAHs.
If you are forced to use metal pans for cooking, at least going back and forth more often. Alternatively, just use the microwave.
Bacon, sausage, ham, canned meat, and so on, are considered cause cancer in humans. While red meat is classified as a "probable" cause of cancer.
Actually, what makes the processed meats pose a threat to health, compared to fresh meat? The reason is in the processing process.
Processed meat was defined by WHO as "meat that has undergone changes through salting, fermenting, smoking, or curing", or other means to enhance the flavor or preserve it so that a longer shelf-life.
The transformation process is usually by adding chemical substances in meat, or in its presentation that accidentally added chemicals.
According to nutrition experts Atli Arnarson, additives that will transform the flesh into specific content associated with cancer, either during manufacture or cooking.
For example, are often added nitrites in meat packaging seperit hot dog. These substances slow the growth of harmful bacteria in meat.
International Agency for Research on Cancer (IARC), institute of cancer research under the WHO, classify nitrates and nitrites into "probable human carcinogen" because when meats contain substances that are fried or baked at high temperatures, it can turn into N-nitroso , such as nitrosamines, which are carcinogens indeed.
Yet even though nitrosamines are formed when meat is fried, its formation could occur in the stomach.
Of acid in the stomach was enough to turn this preservative into nitrosamines.
Research on mice concluded, nitrosamines from meat plays a major role in the occurrence of colon cancer.
Observations in humans also show people who frequently eat processed meat has the incidence of gastric cancer, esophageal, and colon cancer is greater.
Do not be fooled by statements on the packaging. Even meat-written "natural" or "organic", including the claim "without the addition of nitrate or nitrite", can have the same high nitrite content.
The addition of celery powder or celery juice as an alternative to synthetic nitrite is also frequently done. Celery was naturally high content of nitrates, which when treated with a bacterial culture, producing nitrite. Although technically experienced, but nitrite is synonymous with synthetic versions.
Burning
When organic materials such as wood, coal, or oil is burned, will be formed polycycil aromatic hydrocarbons (PAHs).
Live near incinerators or highway, would make us exposed to the content of PAHs are carcinogenic. Likewise, if we eat meat that is smoked, baked, or roasted.
The study, conducted by researchers in Europe show, the fatty meat that is burned, the greater the content of PAHs are formed.
That's because fat dripping onto the heat will burn and ultimately generates more PAHs into the meat.
In the meat smoked, duration of fumigation and the type of wood used also affects the content of his PAHs.
There was also the danger of cooked meat or cooked in high temperatures for a prolonged period will contain heterocyclic amines (HCAs). In animal studies, these substances cause cancer.
National Cancer Institute recommends that in cooking the meat should be kept away from the flame lit and do not let the meat contact with hot metal surfaces for too long. The goal is to reduce the formation of HCAs and PAHs.
If you are forced to use metal pans for cooking, at least going back and forth more often. Alternatively, just use the microwave.
No comments:
Post a Comment