Be careful Bread Fuel Can Fuel Cancer

red foc 16 Feb 2018 - 13:40 0 Komentar



Some people love the toasted texture of a crisp, even tend to be slightly charred. It turns out these habits give negative effects on the body if almost every day is done. So strongly discouraged from baking bread until it is slightly charred, the Food Standards Agency makes a special warning of the habit of baking bread until a little charred is not done.

In fact, Dr. Preeti Jain, Senior Diet Expert at Action Cancer Hospital said, it is advisable not to eat too much toast or vegetables cooked to brown.

According to Jain, this is to reduce the amount of acrylamide compounds that are formed, which are chemicals in starchy foods such as bread and potatoes. Although there is no scientific evidence that these foods contain chemicals associated with cancer.

"It's better to avoid cooking with high temperatures because such foods do not fit into the healthy food category," Jain said.

According to the FSA, several rat studies have identified that high acrylamide content causes an increased risk of cancer. Acrylamide is a compound that makes bread or brown dense food when baked or fried. 

Quoted in NDTV not long ago, these compounds are formed from simple sugars like glucose, reacting with an amino acid known as asparagin when food is cooked at high temperatures. Because the food is cooked for a long time, it will likely turn into a golden brown and eventually become black. In this kind of cooking process the food will produce higher levels of acrylamide. Furthermore, it can increase the risk of cancer.

According to the World Health Organization (WHO), information about how much acrylamide levels so that the risk of cancer is not known. However, some things you can do is not over-cooking with high temperatures. 

Make sure when you consume toast, satay or grilled vegetables do not appear to brown to black. This food if consumed in the long term can be cancer risk.

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