It would not be unusual for you to have eaten food that was overcooked, with those well-known black spots that need to be scraped off to remove.
Some people like the taste of slightly burnt food (for example, in French fries), but studies have shown that can have very undesirable and dangerous long-term effects.
Much of the problem is the presence of the chemical known as acrylamide, which is formed from the sugars and amino acids of some foods.
“The chemical process that causes this is known as the Maillard reactionwhich also darkens foods and affects flavor”, they explain from the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan).
The presence of acrylamide in food increases the risk of developing cancer, mainly in the kidney, endometrium and ovaries. In response to its danger, the European Union is working on a new regulation to limit its consumption.
But, what are the foods where it is found most often? To get started, French fries are the biggest “enemy”: they represent up to 49% of the exposure average to this compound.
They are also risky the coffee (34%), the soft bread (23%), and to a lesser extent, crackers, crusty bread and other products derived from potatoes.
The breakfast cereals, pastries, and confectionery they also present a risk, especially in children and adolescents.
As if that were not enough, acrylamide is not the only substance from which we must protect ourselves, as there are also heterocyclic aminespresent in grilled or barbecued meat, fish and shellfish.
Again, this substance appears when foods are cooked above the safe limit. If we eat foods with either of these two chemicals on a regular basis, our body will stop processing them effectivelyand they will accumulate, increasing the risk of cancer.
The stomach heaviness, heartburn, digestive discomfort or other gastric diseases may appear as a result of their consumption. But the degeneration of cells, the appearance of liver ailments and carcinogenic agents are the effects that most concern the medical community.
To protect ourselves, we must be careful when cooking the foods mentioned above. This is the only way to avoid the damage caused by these substances.
Important: It should be clarified that does not give medical advice or prescribe the use of techniques as a form of treatment for physical or mental problems without the advice of a doctor, either directly or indirectly. In the case of applying any information on this site for this purpose, does not assume responsibility for these acts. The site is intended only to provide information of a general nature to aid in the pursuit of personal growth and development.
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