Improper cooking methods can also cause cancer risks. Some nutritionists point out that cooking protein foods such as pork or chicken in a certain way has been confirmed to increase the risk of colorectal cancer. She also taught 6 ways to reduce risks and reminded everyone to avoid using Class 1 seasonings.
Is cooking steak and pork likely to cause colorectal cancer?
Nutritionist Wu XinlingOn his Facebook page, he pointed out that studies have confirmed that when cooking common protein foods including pork, mutton, beef and processed products (smoked or processed with nitrites), if cooked at high temperatures above 100 degrees Celsius, , will release carcinogens “heterocyclic amines” (HCAs). Consuming foods containing heterocyclic amines may increase the risk of colorectal cancer.
What are the symptoms of colorectal cancer?According to the Hong Kong Cancer Online Information Center, colorectal cancer may not have any symptoms in its early stages. If you have symptoms, the following 12 major symptoms are more common:
Nutritionist Wu Xinling explained that heterocyclic amines (HCAs) are chemicals formed at high temperatures, which usually occur when food is heated, fried, fried or grilled at high temperatures. Studies have confirmed that polycyclic aromatic hydrocarbons can increase the incidence of colorectal cancer.
What are heterocyclic amines/HCAs? Microwave oven risks lower risk of cancer?
According to the Hong Kong Center for Food Safety, HCAs and PAHs are two major categories of organic chemicals, some of which have been proven or suspected to be carcinogenic. Heterocyclic amines (HCAs) are a class of compounds that are found in muscles cooked using high-temperature methods such as grilling, roasting, or pan-frying.
Sources of HCAs + effects on human health ⬇⬇⬇
Why cooking meat in a microwave reduces the risk of cancer?
The WHO’s International Agency for Research on Cancer has classified one HCA as a substance that may cause cancer in humans and contains genotoxicity. Nine HCAs have also been classified as a substance that may cause cancer in humans. Meat cooked at 100 degrees Celsius or below for a short time will only produce trace amounts of HCAs. Therefore, cooking food using microwaves or boiling water will produce less HCAs.
One study found that microwaving chicken legs reduced the formation of certain HCAs compared with frying them. Cooking meat in a microwave before grilling can greatly reduce the formation of HCAs.
Another study found that when beef patties were cooked under the same conditions, the content of several selected HCAs contained in beef patties pre-treated by microwave was reduced by 3 to 9 times compared with that without microwave treatment.
[Add to the same scene]What are PAHs (polycyclic aromatic hydrocarbons)?
Nutritionist teaches 6 tips on cooking to reduce the risk of cancer: avoid adding type 1 seasonings
Nutritionist Wu Xinling said that you can use the following 6 methods to stay away from cancer and reduce the production of carcinogens when cooking:
6 tips for cooking to reduce the risk of cancer:
6 factors increase carcinogen PAHs. Be especially careful when grilling
According to the Center for Food Safety, PAHs (polycyclic aromatic hydrocarbons) refer to a large class of organic chemicals containing polycyclic carbon and hydrogen atoms. They are environmental pollutants that are found in air, soil, water and food. Everywhere. The following 6 factors will increase the PAHs content in grilled food:
5 tips to reduce PAHs intake. Can’t you eat the baked crust?
The Center for Food Safety recommends the following five methods to reduce the intake of PAHs:
source:Nutritionist Wu Xinling (Reprinted with permission),Cancer Online Information Center、Center for Food Safety
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2024-02-04 13:59:24
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