Tuesday, January 24, 2017

Cooking with High Temperature and Long Triggering Compound Causes Cancer

Food Inspection Agency in the UK FSA (The Food Standards Agency) is aggressively campaigning for a new public health program entitled Go For Gold which aims to cut the amount of harmful chemical acrylamide in food.

FSA stressed, starchy foods rich in carbohydrates such as bread, potatoes, sweet potatoes and vegetables trunked crisp, well not cooked in high temperatures for a long time.

Because the chemical reaction will cause a toxic chemical formed when sugars and proteins in starchy foods cooked at high temperatures, ie above 120C. That includes baking, frying, and burning.

Dry foods such as French fries, chips, and bread baked until the chocolate has the highest levels of these compounds, experts warn.

Studies in mice have shown that high levels of acrylamide can cause cancer and nerve damage. And experts believe that these compounds also have the ability to cause cancer in humans.

The International Agency for Research on Cancer (IARC), part of the World Health Organization has warned of the possibility of such chemicals to be carcinogenic to humans, as well as the contents of the warning agency US Environmental Protection Agency.

Steve Wearne, director of policy at the FSA, said the manufacturers have taken steps to reduce the levels of acrylamide in food. But, he says it's time for consumers to be more aware of the risks.

"We're not saying people should not worry about fried foods. Simply fry until golden yellow, do not wait chocolate. By doing so you can reduce the levels of acrylamide in food," he explained.

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