Charred or burnt foods can increase the risk of cancer. Experts says.

Charred or burnt foods can increase the risk of cancer. Experts says.

Swedish researchers have end up with a possible cancer-causing agent in food that is known as acrylamide back in the year 2002.

On the other hand, numerous studies of animals have emphasized that acrylamide’s carcinogenic properties, human studies have been deeply lacking.

A study that was published by the European Safety Authority’s (EFSA) Panel on Contaminants in the Food Chain (CONTAM) have found out the consumption of acrylamide, which is a chemical that has the ability to develop on starchy foods when they have cooked at high temperatures, can boost the risk of a person on having cancer.

Dr. Diane Benford, the chair of the CONTAM Panel has said in her statement, “The public consultation helped is to fine-tune the scientific opinion.” She also added, “Specifically, we have further explained our assessment of studies on the effects of acrylamide in humans and our explanation about the major food sources of acrylamide for consumers. In addition, recent studies that we have been informed during the public consultation phase have been assimilated into the last scientific resort.”

The EFSA have given attention the studies of animals, which shows that acrylamide and its metabolite glycidamide are genotoxic and carcinogenic agents that lead in the damage of DNA, as well as the development of cancer.

After acrylamide has been consumed, it is eventually absorbed by the gastrointestinal tract that is distributed to all of the organs, and finally, metabolized. The metabolite that has been the result of this process, glycidamide, is usually connected with the mutations of gene, as well as the growth of tumor.

Different foods such as potato chips, coffee, biscuits, crackers, crisp bread, as well as soft bread or prepared via frying, baking, roasting and industrial processing at temperatures around 25o degrees Fahrenheit are considered as the most usual food groups that greatly contributes to acrylamide exposure.

Both of sugars and amino acids, particularly asparagine, that are naturally found in certain foods commonly produce acrylamide. The chemical process that is resulting in acrylamide, as said by the Maillard Reaction, is the same process that “browns” food have and affects its taste.

Acrylamide can also be used in industrial process, which includes the production of papers, dyes, as well as plastics. Along with cigarette smoke acrylamide can be seen in caulk, food packaging, and several adhesives, according to the American Cancer Society.

The Food and Drug Administration distributed similar draft guidelines last November 2013, which explains about the possible risk that is linked with acrylamide.

Acrylamide was also the reason behind the decision of McDonald’s on abandoning the long-term business partner J.R Simplot.

Acrylamide is not usually found in some boiled food. However, researchers have discovered that high concentration of it in breakfast cereals and black olives.

Furthermore, to bowel, bladder, and kidney cancer, researchers have warn people against the dangerous effect it can have on the nervous system, pre- and post- natal development, as well as male fertility.

Higher cooking temperatures and longer cooking times can actually boost the amount of acrylamide in your food.

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