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Crispy fried foods taste gives a compound that causes cancer and gene mutation?!

This compound occurs at high temperatures as fry or bake food, even at home

fried foods - chicken nugets

Baked and fried foods that you buy and eat every day contain dangerous chemical – a compound called acrylamide, which is associated with an increased risk of cancer. By this knowledge came the scientists of the European Food Safety Agency- EFSA.

This carcinogenic ingredient can be found in coffee, crisps, biscuits, french fries, various shapes of snacks.

Once you have proven harmful effects of acrylamide in animal health, scientists announced that its entry into the body increases the risk of cancer in people of all ages. Although the compound as it does not put food in, what occurs in the process of baking and frying food at a temperature of 150 degrees, and where the product takes the crust, brown color and a distinct flavor.

Also, acrylamide formed in the process of roasting and baking food in the home, and most at risk are children who have a lower body weight.

– Acrylamide is readily absorbed from the gastrointestinal tract into the blood, which leads to all the organs. Glicidamid is one of the main compounds that occur in the process, causing a mutation of genes and tumors – said dr. Diane Benford from EFSA.

The good news is that, because of new information, EFSA intends to regulate the law on the protection of consumer health, as well as to test and limit the concentration of acrylamide in foods on the market.


Photo by James Palinsad / CC BY

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