It is not only the ingredients that matter when it comes to a healthy diet. The way food is cooked also plays a role.
When food is prepared at very high temperatures, chemical compounds can form that researchers associate with an increased health risk.
These compounds are known as PAHs. According to statements by cancer specialist Tracy Proverbs-Singh to Prevention, they can be produced when organic materials such as wood, charcoal, or fat do not burn completely.
Where are they found?
PAHs can be found in several aspects of everyday life.
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They can originate from tobacco smoke, vehicle exhaust, and industrial emissions. They can also form when food is grilled or smoked.
This occurs particularly when fat drips onto open flames. The resulting smoke can then settle on the food.
Linked to cancer
Several PAHs are considered carcinogenic. According to Tracy Proverbs-Singh, they can be converted in the body into substances that may damage the DNA of cells.
If this damage is not repaired, it can in some cases lead to mutations.
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Research has particularly linked PAHs to cancers of the lungs, skin, and bladder.
What the study found
In a study discussed in Food Science and Biotechnology, researchers measured eight PAHs in various food products.
They used a method that makes it faster and less expensive to detect these compounds.
The highest levels were found in soybean oil, followed by duck meat and rapeseed oil.
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However, the study does not recommend completely avoiding these foods.
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