DANGER IN OVERCOOKING FOODS

 

 

 

 

 

 

 

 

 

A recent study at the University of California analyzed the eating habits of 1,000 men, of whom 470 had been diagnosed with advanced prostate cancer.

 

Scientists believe that charred meat cooked at high temperatures produces a reaction that forms two chemicals - heterocyclic amines (HCAs) and polycycic aromatic hydrocarbons (PAHs) - that encourage prostate cells to develop much quicker than normal.

 

HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

 

Heterocyclic amines (HCAs) and Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.

 

The formation of HCAs and PAHs is influenced by the type of meat, the cooking time, the cooking temperature, and the cooking method.

 

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures.

 

PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats.

 

•Whatever the type of meat, however, meats must not cook at high temperatures, especially above 300ºF or 148.8ºC (as in grilling or pan frying), especially for long time.

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•Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding prolonged cooking times (especially at high temperatures) can help reduce HCA and PAH formation.

 

 

•Using a microwave oven to cook meat prior to exposure to high temperatures can also substantially reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking .

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•Continuously turning meat over on a high heat source can substantially reduce HCA formation compared with just leaving the meat on the heat source without flipping it often.

 

 

•Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure.

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•Do not allow fat to come in contact with the heat source during cooking (e.g. by using vertical barbecues and grills)

 

SOURCES:

 

•The World Cancer Research Fund/American Institute for Cancer Research 2007

•University of California 2011

•Norwegian Institute of Public Health and the German Institute of Human Nutrition

•Bristish Nutrition Foundation

•EU Scientific Committee on Food

•Dr Janneke Hogervorst and colleagues from Maastricht University, the Food and Consumer Product Safety Authority and the Department of Food and Chemical Risk Analysis carried out this study. The Dutch Food and Consumer Product Safety Authority funded the research

•Studer A., Blank I., & Stadler R.H. 

   Research and Development Department of the Swedish National Food Administration

   International Agency for Research on Cancer

  Thermal processing contaminants in foodstuffs and potential control strategies

•Czech Journal of Food Science, 2004, 22 (special issue), 1-10.

•Phillips D.H. 

•Polycyclic aromatic hydrocarbons in the diet

•National Cancer Instute-US

•Mutation Research, 1999, 15;443(1-2), 139-47.

 

 

WEBSITE:

 

•http://www.nhs.uk/news/2011/11November/Pages/overcooked-meat-cancer-risk.aspx

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•http://www.myhealth911.com/2011/11/cancer-risk-of-overcooked-meat/

 

•http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats

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•http://articles.mercola.com/sites/articles/archive/2002/05/29/over-cooking.aspx