The consumption of burnt food can be bad for your health due to the presence of a chemical, known as acrylamide, which increases the risk of developing some types of cancer, especially in the kidneys, endometrium and ovaries.
This substance is normally used in the production of paper and plastic, but it can occur naturally in food when it is heated above 120ºC, that is, when it is fried, roasted or grilled, for example, producing the blackest part that is seen in food.
In addition, the amount of this substance is higher in foods rich in carbohydrates, such as bread, rice, pasta, cakes or potatoes. This is because, when burned, carbohydrates react with the asparagine present in some foods, producing acrylamide. See what other foods contain asparagine.
Risks of eating burnt meat
Although meat is not a high-carbohydrate food, when burned it can also be harmful to your health. This happens mainly in grilled, fried or roasted meat, as it is exposed to high temperatures that produce changes, originating a type of chemical substances that can cause cancer.
Another problem is the smoke that appears when grilling the meat, especially during barbecues. This smoke is caused by the contact of the fat with the flames and causes the formation of hydrocarbons, which are transported by the smoke to the meat and also increase the risk of developing cancer.
Although, in most cases, these substances are not in sufficient quantity to cause cancer, when consumed regularly they can increase the risk of cancer. Thus, grilled, fried or roasted meat should not be eaten more than once a week, for example.
How to make food healthier
Substances that increase the risk of cancer are usually not present in raw or water-cooked foods. In addition, products derived from milk, meat and fish also have lower levels of acrylamide.
Therefore, in order to eat healthily and with a lower risk of cancer, it is advisable to:
- Avoid eating the burnt parts of food, especially in the case of foods with a lot of carbohydrates, such as bread, chips or cakes;
- Give preference to food cooked in water, as they produce less carcinogenic substances;
- Prefer raw foods, such as fruits and vegetables;
- Avoid preparing food at high temperatures, that is, avoid frying, roasting or grilling.
However, whenever it is necessary to fry, grill or bake food, it is recommended to allow the food to be only slightly golden, rather than brown or black, as it decreases the amount of carcinogens.
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