The risk of serious illnesses is thought to be increasing. It is known that the main reasons for this increase are unhealthy diet, harmful habits and inappropriate living habits. Did you know that many foods that we enjoy for breakfast and during the day contain intense carcinogenic substances? Although some of the foods listed below are important for health, their wrong consumption can lead to irreversible results.
WHAT IS ACRYLAMIDE AND WHEN DOES IT APPEAR?
Acrylamide is a chemical substance formed as a result of cooking starchy foods such as potatoes and bread at high temperatures for a long time. Acrylamide formation is common during frying, roasting, baking or grilling. Many international and national nutrition authorities are trying to raise awareness about acrylamide and offer suggestions and campaigns on how to reduce its intake.
DO NOT EAT IF IT HAS TURNED BROWN
Among the foods that contribute to acrylamide intake in the diet are bread and potatoes. Acrylamide is also formed in foods containing carbohydrates and proteins. Using high temperatures during their preparation causes their color to darken and increase acrylamide formation. Acrylamide levels in food increase as your chips or toast turn brown.
To reduce acrylamide content in foods:
• Check and follow the cooking instructions on the package.
• Do not cook food until it turns dark, but stays light in color.
• When making toast, try to prepare it in the lightest acceptable color.
• Fry foods at low temperatures
• Boil the potatoes for a short time before frying.
• Avoid overheating oils
• Do not store potatoes in the refrigerator
• Do not use rotten, spoiled potatoes
IS ACRYLAMIDE CANCEROGEN?
After acrylamide was shown to be a carcinogen in laboratory animals, the International Agency for Research on Cancer classified acrylamide as a possible human carcinogen in 1994. Acrylamide is considered a genotoxic carcinogen because of its potential to damage DNA (the genetic material in cells) and cause cancer.
DO NOT OVERFRY FOODS WITH STARCH, CARBOHYDRATES AND PROTEIN
In animal experiments on the effects of acrylamide, it has been shown that acrylamide damages the nervous system and has a negative effect on the muscles and hormonal glands at high doses. In these studies, animals’ thyroid gland, kidneys, lungs, etc. There was an increase in the number of tumors in many organs such as Tumor formation was observed in the spinal cord and brain regions of animals in two different studies. Lung and skin cancer have been identified in animals. At this point, it is the behavior we should do for our health not to allow the food, especially starchy, carbohydrate and protein-containing foods that are suitable for acrylamide formation, to brown while cooking.
FOODS CONTAINING HIGH ACRYLAMIDE
- Chips
- Crisps
- Pastry products
- baked goods
- Biscuits, crackers
- Toast
- breakfast cereals
- corn chips
- milk bread
- coffee powder
- Turkish coffee
- Halvah
- roasted almonds
- roasted chickpeas
- Roasted hazelnut
- roasted peanuts