Consumption of burned foods can be unhealthy due to the presence of a chemical called acrylamide, which increases the risk of developing certain types of cancer, especially in the kidneys, endometrium and ovaries.
This substance is normally used in the production of paper and plastic, but can appear naturally in food when heated to more than 120 degrees Celsius, i. e. when frying, roasting or grilling, for example, producing the blackest part you can see. In the food.
- In addition.
- The amount of this substance is higher in carbohydrate-rich foods.
- Such as bread.
- Rice.
- Pasta.
- Cakes or potatoes.
- When burned.
- Carbohydrates react with asparagine in certain foods producing acrylamide.
- See what other foods contain asparagine.
While meat is not a carbohydrate-rich food, once burned it can also be harmful to health, this occurs mainly in grilled, fried or roasted meats, as it is exposed to high temperatures that produce changes, causing a type of chemical that can cause cancer.
Another problem is the smoke that appears when cooking meat, especially during barbecues, this smoke is caused by the contact of fat with flames and causes the formation of hydrocarbons, which are transported by smoke to meat and also increase the risk of developing cancer.
Although in most cases these substances are not sufficient to cause cancer, if consumed regularly they can increase the risk of cancer, for example, grilled, fried or roasted meat should not be consumed more than once a week.
Substances that increase the risk of cancer are generally not present in raw or water-cooked foods. In addition, milk, meat and fish products also have lower levels of acrylamide.
Therefore, in order to eat healthily and with a lower risk of cancer, it is recommended:
However, whenever food needs to be fried, roasted or cooked, it is recommended to let food turn slightly brown instead of brown or black, as this reduces the amount of carcinogens.