Burnt And Toasted Foods Have Cancer Causing Toxin, New Study Reveals - Many times, especially this year, we hear or read reports about a research saying that eating processed meat can cause cancer.
Apparently, a study published in October has been blown up by
mainstream media to huge proportions, because it came from the
WHO. Prior studies have linked meats to developing cancer, but the WHO
was the most prominent health organization to report such link.
Citing more than a hundred studies in the U.S. and abroad, the
organization found that eating processed meats, like sausages, hams,
etc, can cause certain types of cancer. It was a controversial study,
especially in a country that ranks second in the world for eating the
most meat.
Today, researchers are putting a bunch of favorite American foods in
the already long list of foods that may cause certain types of cancer.
Without further beating around the bush - a Food Standards Agency
research claims that eating toast and roast food, specifically burnt
food, could increase risk of cancer.
Food Standards Agency or FSA is a UK-based government food safety watchdog.
As reported by The Telegraph,
researchers have measured the amount of acrylamide, a toxin that can
cause cancer, in roast potatoes, chips, and more - and they found that
the crispier the food, the higher the levels of acrylamide they
contained. The same went for toast.
They’re now suggesting to toast food like bread the lightest color
acceptable, and potatoes and chips to be cooked to only a light golden
color, and not burnt black, or with portions that are color black.
The FSA research was published last week.
In a batch of chips cooked for longest, scientists found 1,052
micrograms of acrylamide per kilogram - and that’s 50 times higher than
the batch with the lowest levels of the chemical. Same goes for the
batch of chips cooked for longest. FSA researchers recorded 490
micrograms of acrylamide per kilogram in the crispiest and most cooked
batch and that’s 80 times higher than acrylamide levels in the palest
batch of roast potatoes cooked.
For toast food, the palest batch contained below 9 micrograms per
kilogram, while the crispiest among the batch contained 167 micrograms
per kilogram and that’s nearly 19 times more.
The agency also shared tips on how to avoid adding acrylamide in
potatoes. The team suggests to partly cook potatoes before roasting
them. And then, store potatoes in cupboard and not inside the fridge.
Finally, don’t ‘fluff up’ partly cooked potatoes because it increases
the surface area which in turn increases levels of acrylamide.
So basically, (based on the research) french fries is the most guilty
to contain high levels of acrylamide because it contains more “surface
area”, fast food chains toast them (sometimes burn them), and it is from
potatoes.
Studies published prior to FSA’s say that french fries contained a
known carcinogen. In 2013, the FDA in the United States issued
a statement saying that super crispy french fries could cause cancer.
Similar to FSA, the Administration suggested to cook cut potato products
such as frozen french fries to a golden yellow color rather than a
brown color, because brown areas tend to contain more acrylamide.
Following the FDA report, doctor and chef John LaPuma told the WSJ that the “amount of acrylamide you need to cause cancer in people is astronomical.”
Other agencies and health-centric organizations suggest to eat
home-made fries only, while others say that it’s time to eat healthier
foods, and avoid eating fried, toast foods. Source: StGist
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