Some cooking methods create potential carcinogens, but not all do.
Acrylamide is known to cause cancer in animals. Also, certain doses of acrylamide are toxic to the nervous system of both animals and humans. Acrylamide is formed by frying, baking and grilling. Acrylamide has not yet been found in foods cooked below 120 degrees Celsius.[1] If it were found, levels would be very low. High intakes have been linked to certain cancers.[2]
Exposure to high levels of Heterocyclic amines (HCAs)and Polycyclic aromatic hydrocarbons (PAHs)can cause cancer in animals; however, whether such exposure causes cancer in humans is unclear.
Benzanthracene, benzofluoranthene, benzopyrene, dibenzanthracene, and indenopyrene are classified as PAHs. HCAs and PAHs are formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.[3]
Carcinogenic nitrosamines induce tumours in many species, and the similarity of the metabolism of dimethylnitrosamine by rat and human liver indicates that they are probably carcinogenic to man.[4] Nitrosamines are made from nitrates. Nitrates are found in some vegetables, but aren't converted into Nitrosamines.[5][6]
Small amounts of acrolein may be found in some foods, such as fried foods, cooking oils, and roasted coffee.[7] The Department of Health and Human Services (DHHS) has not classified acrolein as to its carcinogenicity. The International Agency for Research on Cancer (IARC) has determined that acrolein is not classifiable as to carcinogenicity in humans. The EPA has stated that the potential carcinogenicity of acrolein cannot be determined based on an inadequate database.[8]
Advanced Glycation End Product (AGEs)levels aren't significantly different in raw and cooked plant foods. Some cooked items have lower levels than some raw items even.[9]
In summary. High intakes of fried, grilled and baked foods may contribute to cancer. No carcinogens, or toxins, have yet been found in boiled, steamed and microwaved plant foods.
- http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/
- http://www.medicalnewstoday.com/articles/90823.php
- http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1587854/pdf/brmedj01585-0018.pdf
- http://protmed.uoradea.ro/facultate/anale/ecotox_zooteh_ind_alim/2011A/ipa/03.Bara%20Vasile.pdf
- http://lpi.oregonstate.edu/f-w00/nitrosamine.html
- http://www.epa.gov/ttnatw01/hlthef/acrolein.html#ref1
- http://www.atsdr.cdc.gov/toxfaqs/tf.asp?id=555&tid=102
- http://www.mysticmedicine.com/wp-content/uploads/2012/09/ada_ages_in_food_reduction11.pdf
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