Is it true that burnt food provokes oncological diseases?

There is an opinion that the burnt food contains hazardous substances, the accumulation of which can cause cancer. We decided to check if such fears have a scientific rationale.

The question is whether it is possible to eat burnt food, set Many network users. They are interested in how much the crust is from the golden Must to become dark brown so that the food is already unsuitable for consumption, and also not will succeed whether to save dinner by cutting the charred parts.

Paleontologists Countedthat a person began to consume about 1.9 million years ago thermally processed food. Since then, along with the development of our species, the kitchen has also evolved: from pieces of meat strung on pointed twigs and sent to the fire, to molecular kitchen and restaurants with Michelin stars.

During heat treatment, products change not only their taste, but also the chemical composition. In particular, the reaction between some natural amino acids (for example, asparagine) and carbohydrates when heated over 120 ° C (that is, when frying and baking, but not during cooking) is happening with the formation of acrylamide (Ch₂ = Chc (o) nh₂, amida acrylic acid). This process Wears The name of the Mayaar reaction, and it is he who is responsible for the golden crust, and then its transformation into dark brown and black burnt parts. Acrylamide It is formed When preparing potatoes, chips, steaks, barbecue, crackers, toasts, coffee, baking, as well as with smoking tobacco. Acrylamide is found not only in our food, it Used In the textile and paper industry, in the production of plastic, synthesis of dyes and for wastewater treatment.

Having suspected the connection of his consumption with an increased risk of oncological diseases, scientists Put A series of rates on rats. Part of the animals was fed with a high content of acrylamide, and the control group was fed with ordinary food. Neurological problems began in rats, then oncological diseases were added, propagation was disrupted, and a few offspring had congenital defects. At this stage the substance Recognized Dangerous, and consumers predicted the "increased risk of cancer." 

However, it was later noted that the rats consumed acrylamide in quantities many times higher than its content in fried, stewed and even burnt food. In 2003 in Sweden Spent The study of food habits: among the subjects, 591 people were with colon cancer, 263 - the bladder, 133 - malignant tumors of the kidneys, and in the control group - 538 healthy people. Researchers came to the conclusion that at least between these types of cancer and the consumption of acrylamide there is no relationship. Later, other groups of scientists refuted the connection of acrylamide with pancreatic cancer glands, prize glands, breasts, ovary And Endometry.

But a certain provoking effect of acrylamide on cancer was noticed: in men, the risk of skin malignant Melanoma, multiple myeloma and follicular lymphomas, and also Cancer The esophagus in both sexes. At the same time, the studies were conducted by the total consumption of the substance: the potatoes of fries, chips, pastries, other fried and stewed products, the use of coffee and smoking cigarettes were taken into account.

Today acrylamide refers To class 2A according to the WHO methodology, that is, it is a substance potentially carcinogenic for humans. According to the classification of the International Cancer Research Agency, it refers to the class of possible carcinogens, and by national toxicological program USA - to the "supposedly expected" carcinogens. All this testifies The fact that among scientists there is no consensus on carcinogenicity of substances and further research will continue.

It is also important to note that when preparing a barbecue or barbecue, that is, red meat With the help of open fire, heterocyclic amines and polycyclic aromatic hydrocarbons stand out Even if the meat did not manage to be charred at the edges. These substances also have carcinogenic potential, that is, their connection with cancer is supposed, but so far it has not yet been established.

Thus, once a burnt dinner will not lead to the fact that in the future, who eaten him will definitely get cancer. However, the systematic consumption of acrylamide in high doses may have a dangerous effect. Scientists still check the carcinogenicity of this substance for humans.

Most of the untruth

What do our verdicts mean?

Read on the topic:

1. Human evolution as a matter of taste
2. Does cancer cause meat? New recommendations of nutritionists
3. The ubiquitous reaction of Mayara