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Roasting And Frying Starchy Foods At High Temperatures Can Increase Cancer Risk
 

Roasting And Frying Starchy Foods At High Temperatures Can Increase Cancer Risk

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Health officials have warned that roasting and frying starchy foods could increase the risk of cancer. Health experts advise cooking to 'golden brown' rather than letting food burn. Higher cooking temperatures can create chemical reactions among
 
healthscienceandtechnology.com
 
23 Jan 2017 - General
 
Chris Lau There are a lot of studies showing that the carcinogenic substances HCAs and PAHs are produced when you cook at a high temperature or on an open flame, and cancer risk increases when you consume a lot of these.Cooking for shorter times, or at lower temperatures, produces smaller amounts of HCAs and PAHs. If a pressure cooker is used, the cooking time will be much faster and it doesn't seem to be ass...
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HCAs (Heterocyclic amines) are made when creatines and amino acids (both found in meats) react together with heat. PAHs (polycyclic aromatic hydrocarbons) include over 100 different compounds formed by the incomplete burning of organic matter (e.g., oil, gas, coal, food, etc.) at temperatures in excess of 392 degrees F (200 C).Thus, raw foods don’t have HCAs nor PAHs. Indeed, more than 90% of our exposure to HCAs and PAHs comes from cooked food. The most concentrated sources include grilled/char...
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