Some people have a liking towards burnt food. It’s crispy, cracking, and the charred taste might add some flavor to the dish. But is it really safe to eat charred or burnt food? In 2002, researchers from the University of Stockholm looked at the potential health risks associated with eating fried and baked foods, such as potatoes and bread. The study, published in the Journal of Health Communication, witnessed the formation of acrylamide, a chemical associated with cancer development, on foods heated at over 120°C (248°F). This includes foods, such as potato, bread, biscuits, cereal, and coffee. So, to understand whether or not burnt food is harmful or if it increases the risk of cancer, let’s delve into this topic.
Burnt Food And Carcinogens:
Doctors warns, “Consuming burnt or charred foods should be done with caution, as there is a growing body of data suggesting significant health hazards, including a link to cancer.” She goes on to explain, “Chemical reactions can occur when meals are cooked at high temperatures or exposed to open flames, producing substances known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs),” adding that in animal and laboratory tests, these chemicals have been proven to be mutagenic and carcinogenic.
Acrylamide, another concerning compound, has been identified as a possible carcinogenic compound to humans by the International Cancer Research Center (ICRC). It is produced when vegetables containing amino acid asparagine are heated to high temperatures in the presence of certain sugars. Acrylamide is mostly used in the production of substances called polyacrylamide and acrylamide copolymers, which help manufacture paper, dyes, and plastics, according to the National Cancer Institute (NCI).
Can Burnt Food Lead To Cancer?
According to doctor, HCAs and PAHs have been linked to DNA damage and an increased risk of cancer, particularly in organs such as the colon, stomach, and liver. “The higher the quantities of these hazardous substances in your food, the longer and hotter the cooking procedure,” she said.
In an animal study published in the Journal Carcinogenesis, HCAs were found to cause breast and colon cancer in rodents. However, no such association has been found in human studies so far, which is why there is still no solid evidence to suggest that chemicals found in burnt food can cause cancer.
Similarly, exposure to acrylamide is found to cause several types of cancers, but only in rodents. As per the NCI, a large number of epidemiologic studies in humans have found no evidence indicating an association between dietary acrylamide exposure and the risk of any type of cancer.
Bottomline:
In conclusion, doctor warned against overcooking, charring, or burning food. “You can also use healthier cooking methods such as steaming, boiling, or microwave cooking. Marinating meat with herbs and spices can help limit HCA development, and using aluminum foil to provide a barrier between the flames and the meal when grilling can reduce PAH exposure,” she said.
