Frying food at a temperature of up to 180 ° C leads to
the formation of harmful acrylamide, which increases the risk of developing
cancer. At temperatures above 200 ° C
highly toxic acrolein. Fried food is essential
threat to human health.
Contents
What substances are formed during frying?
Acrylamide, polycyclic aromatic hydrocarbons (PAHs) and
furans damage gens and also cause cancer. Although the maximum
Values for the food industry are defined in law, at home
most people neglect safety.
Theoretically, even a small amount of acrylamide,
furans and PAHs can damage genetic material. Rule
is to use them as little as possible.
Possible changes in genetic material can lead to
cancer development. However, pollutants are impossible
completely remove when cooking.
However, the consumer can significantly reduce the amount of
pollutants if he doesn’t fry food too
strong.
How harmful is acrylamide?
The most well-known pollutant is acrylamide. Him
Obtained by warming foods rich in carbohydrates.
Acrylamide-rich foods:
- fried chips;
- bakery products;
- cookies;
- pancakes;
- potato fritters.
Acrylamide is not formed when cooking on water or on
a couple. Frying destroys most of the nutrients, vitamins and
flavors. Acrylamides are also found in finished products – chips.
or fried flakes.
Furans – frequent satellites of fried foods
Furans are especially often formed when food is heated in
closed containers. People who take fresh food do not
exposed to furans. However, in coffee, fried toasts,
crispy flakes or roasted nuts also contain these harmful
for the health of the substance.
Black peel – a source of polycyclic aromatic
hydrocarbons
Especially when smoking food over coal, PAHs are produced. In ready
products they contain in smoked fish and meat.
3-monochloropropane-1,2-diol is formed during cooking
with strong heating products containing fat and salt.
Toxic compound tends to form in
crust baked bread or toasting – the darker
color, the more of it.
Unlike other pollutants,
3-monochloropropane-1,2-diode is mutagenic, so doctors
classify a certain amount as transferable. European
The Food Safety Authority (EFTA) recommends not
exceed 0.8 micrograms of 3-MCPD per kilogram of body weight per day.
Adults on average receive between 0.3 and 0.7 micrograms of this.
substances per day. In the case of a one-sided diet with many and much
fried foods are at risk of continually exceeding
acceptable level of consumption.
At higher levels, 3-monochloropropane-1,2-diol was used
in animal studies to cause benign
kidney tumors.
It is not known whether harmful effects are expected of a person and on
what level. Therefore, it is recommended to reduce the intake of toxic
substances.
The end products of glycation are a common cause of disease.
civilizations
The end products of glycation (CNG) most often occur when
food containing glucose overheats and roasts. AT
As a result, the sugar molecule becomes unstable, irreversible.
accumulates on proteins and in various tissues of the body.
CNG has been suggested as a possible cause
development of complications of diabetes.
The use of foods rich in these substances increases
the activity of inflammatory cells.
ATоспалительные белки вызывают существенные измененияиммунной
systems and vessels. Due to tissue destruction in patients with sugar
diabetes can cause blindness and headache disorders.
the brain.
The formation of CNG is part of the normal exchange
substances. If tissues reach excessively high levels of CNG,
increases the risk of developing diabetes and heart disease.
Pathological effects are associated with the ability to stimulate
inflammation and change the structure of proteins.
