What you like to eat increases the risk of cancer
In our country, many people eat toast and fries for breakfast. The quick preparation and deliciousness of these foods are eye-catching. Eating toast and French fries poses a health risk. Prof. Dr. Ahmet Rasim Küçükusta stated that foods such as French fries, French fries and toast increase the risk of cancer. A study conducted by the Food Standards Agency (FSA) in England found that acrylamide, which is known to cause cancer, is found in very high amounts in foods such as French fries, chips and toast.
BAKED POTATOES AND ROLLS ARE DAMAGED
For the study, fries and toast were taken from 50 houses and examined in the laboratory. 1,052 micrograms of acrylamide per kilo were found in long-fried chips, which is 50 times as much as in low-fried chips. In the lightly toasted toasts, 9 micrograms of acrylamide per kilo were found, while the crispiest toasts were found 19 times more, or 167 micrograms of acrylamide. The amount of acrylamide in fried potatoes was 940 micrograms per kilo and 80 micrograms in fried potatoes. According to the research, the amount of acrylamide increases as potatoes, toast and fries turn brown and dry. The FDA medical fatwa allows such products to contain up to 490 micrograms of acrylamide per kilogram.
WHAT IS ACRYLAMID?
It all started in 2002 when Swedish scientists showed that some foods contain a chemical called “acrylamide”. For example, the crispy baked potatoes, spicy French fries, cereal, baked double cheese toasties like pomegranate, cookies, muffins, crackers and more that many of us love were confronted with the stigma of being unhealthy. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) also believe that acrylamide levels in food are a major problem and that many studies need to be done to uncover the risks.
EXTENDING THE COOKING TIME INCREASE THE AMOUNT OF ACRYLAMIDE
Acrylamide is a chemical widely used in industry, especially in plastics, paper, paint, water treatment products, cosmetics, but acrylamide can also be formed in potatoes and grains exposed to high temperatures. According to research, acrylamide is formed when the amino acid ‘asparagine’, which occurs naturally in foods such as potatoes and grains, reacts with sugars such as glucose and fructose at temperatures above 120 degrees. The longer the cooking time, the higher the amount of acrylamide.
ACRYLAMID IS ALSO MADE IN OVENS AND GRILLS
Acrylamide is formed during processes where it is exposed to very high heat such as frying, roasting, baking, grilling, but it is not formed by methods such as boiling, steaming or smoking. The foods that cause the most acrylamide formation are “potatoes and grains,” which are high in carbohydrates. Browning of the food during processes such as baking, frying in pan or oil, frying, grilling is shown as a sign of acrylamide formation. Acrylamide is found in small amounts in foods such as black olives, prunes and dried pears; Cigarette smoke also contains acrylamide. On the other hand, acrylamide is not formed in foods such as milk, meat and fish, and in cooking methods such as boiling or boiling.
WHAT ARE THE RISKS OF ACRYLAMID?
Although the carcinogenic effect of acrylamide has not been definitively proven in human case-control studies, which show several shortcomings, breast cancer was reported to be more common in women with high amounts of acrylamide bound to hemoglobin in their blood, in a study conducted in Denmark. A study conducted in the Netherlands showed that the intake of acrylamide increased the risk of ovarian and intrauterine cancer in women. Another study in the same country found a link between the amount of acrylamide in the diet and kidney cancer.
WHAT CAN BE DONE TO AVOID THE RISK OF CANCER?
Potatoes should be boiled rather than fried. Cooking a whole potato in the microwave without peeling is also safer than deep frying. Soaking the potato slices in water or calcium chloride, calcium lactate or calcium citrate for 15-30 minutes before frying will reduce the formation of acrylamide.
STORING IN A DARK AND COOL ENVIRONMENT
Since more acrylamide is formed during the cooking of potatoes that are stored below 8 degrees or in the freezer, potatoes should be stored in dark and cool places, such as a cellar or built-in cupboard. With potatoes kept below 4 degrees, the amount of sugar increases and this leads to the formation of more acrylamide during frying.
DO NOT LET IT DARK WHEN FRUITING
Since more acrylamide is formed the longer the frying temperature and time, potato slices or toast should be baked until golden brown and not darkened. Ammonium bicarbonate, which is used to rise bakery products such as cakes, crackers, cookies and bread, also increases the formation of acrylamide. Sodium hydrogen carbonate is more suitable as a leavening agent. Under normal baking conditions, much higher levels of acrylamide are formed in the crust of the bread than in the bread.