Does an oven timer ring if there’s no one to hear it 간체 폰트 다운로드? We’re poking fun, but the majority of us have forgotten food in the oven at some point. And, despite the crispy pizza and charred fries, we’re too hungry to care – and so we eat it, after all, we don’t want to be wasteful. A bit if burned food can’t hurt, right?
Well, according to certain studies, potentially fatal medical conditions such as certain types of cancer and heart disease, can be caused from eating burned food, which contains acrylamide.
What is acrylamide?
Acrylamide is a chemical – also described a toxin – that is present in many baked foods – the levels are higher if the food is burned. It is thought to increase the risk of cancer, especially in women, however opinions are varied.
According to the Telegraph’s science editor, Roger Highfield, “[A] Dutch study found that women who absorbed more acrylamide were twice as likely to develop ovarian or womb cancer as those who ingested a smaller amount.” In addition, the toxin can increase the risk of cancers of the
- large bowel
Bread, potatoes, meat and French fries contain a higher concentration of acrylamide if they are baked at 120 degrees Celsius or higher, fried or broiled/grilled.
In 2009, The American Journal of Nutrition, found that people who ate an average of 140 grams of potato chips per day, were at greater risk for developing heart disease because of the acrylamide content. So, please toss the chips and rather snack on heart-healthy foods such as trail mix.
An article published by Berkley Wellness says, “Two studies in Environmental Health Perspectives suggested that acrylamide might adversely affect foetal development. In one [of the studies], higher dietary acrylamide intake in pregnant women, which correlated with blood acrylamide levels, was linked to a reduction in foetal growth.”
So, should you stop eating baked and roasted food?
No, you still can. As long as you follow a diet that contains all of the essential nutrients that you need and prepare your food correctly and do not cook it for longer than is required, according to the Food and Drug Administration (FDA).
How to reduce your exposure
- Reduce the oven temperature – use a maximum temperature of 175 degrees Celsius when baking
- Don’t store starchy foods below 8 degrees Celsius
- When toasting bread, use a heat level that gives it a golden-brown colour
- Wash and soak potatoes pieces in water, for a few minutes, before cooking them
So, please stay alert when you cook your food; if you decide to watch a bit of TV, take your timer with you!