Overcooking Your Food Causes Cancer?
December 3, 2007 by Kristen King
Filed under Women's Health
That’s what a Dutch study seems to indicate. Researchers surveyed 120,000 people on their eating habits and found a surprising correlation between acrylamides (a chemical produced from frying, grilling, or roasting many foods) and ovarian and uterine cancers.
An EU spokesman said: “General advice, resulting from this project, is to avoid overcooking when baking, frying or toasting carbohydrate-rich foods.
“French fries and roast potatoes should be cooked to a golden yellow rather than golden brown colour.”
However, Dr Lesley Walker, from Cancer Research UK said that it was hard to be sure that the extra cancers were due to just acrylamides, rather than some other unhealthy component of the women’s diets.
“Women shouldn’t be unduly worried by this news. It’s not easy to separate out one component of the diet from all the others when studying the complex diets of ordinary people.”
Will this deter you from eating extra-crispy fries, slightly burnt cookies, or well-done meats? Share your opinion!
Contents © Copyright 2007 Kristen King
Tags: acrylamides, fried foods, cancer, burnt foods
