We often prefer roasting and frying processes to increase the flavor of the foods we eat and drink. Although these processes make the aroma in the food feel more intense, they can put our health at risk. In particular, roasting of coffee can lead to the formation of high levels of acrylamide. This increases the risk of cancer.
APPLYING WRONG HEAT CAUSES CHEMICAL CHANGES
When coffee is roasted, the chemical and physical processes that occur in the coffee change its structure and therefore its taste as a result of heat. At high temperatures, sugar molecules and proteins react with each other to produce brown coloring and flavoring substances. This process, called the Maillard reaction, also happens when an outer crust with a characteristic odor and taste is formed during bread baking, cake baking and french fries.
WHAT IS ACRYLAMIDE?
In the early 2000s, it was realized in Sweden that large amounts of acrylamide could be produced during the preparation of various foods. Acrylamide is a low molecular weight, water-soluble compound that occurs naturally in starch-containing foods during cooking at high temperatures above 120 degrees Celsius, such as deep-frying, frying, frying, grilling.
- French fries (chips, steak fries, croquettes)
- Coffee (ground and instant)
- Coffee substitutes (for example, products made from malt, barley, chicory. Coffee substitutes made from chicory usually contain six times more than grain-based coffee substitutes.)
- Bread (usually wheat and rye and toast made from them)
- Biscuits (sweet and savory), crackers, extruded breads
INCREASES THE POSSIBILITY OF TUMOR
Experiments on mice have proven that acrylamide from the diet increases the likelihood of gene mutations and tumors of certain organs. However, it should be noted that animals consume high doses of acrylamide. In another experiment, they investigated how acrylamide affects cells and found that increasing the amount of acrylamide directly reduces cell viability. It increases oxidative stress, which causes increased cell death and tumor formation.
LIGHT ROASTED COFFEE IS MORE DANGEROUS
The amount formed during the roasting of coffee constitutes 34% of our acrylamide consumption, so how this process takes place is not only important in terms of taste effect. Light roast coffees generally contain more acrylamide than medium and dark roast coffees (longer roasts), which can increase your acrylamide intake by an average of 14%. Although this statement may seem contradictory at first glance, it has been determined during research that the amount reaches its maximum during roasting at 150 degrees Celsius, and then, as the temperature rises, it deteriorates faster than it is produced at 200 and 225 degrees Celsius.