Benzopyrene is an organic compound with obvious carcinogenic effects. It has been experimentally proven that it is applied to the ears of rabbits. On the 40th day, tumors grow on rabbit ears. Benzopyrene is not uncommon in daily life. Studies have shown that cooking methods such as smoked and fried can lead to benzopyrene in food. However, in daily life, cooking or eating fried foods is inevitable. We can reduce the harm caused by carcinogens such as benzopyrene by the following methods.
Fried foods may contain large amounts of carcinogens
International food hygiene experts pointed out that fried foods with high oil content may contain large amounts of carcinogens. The World Health Organization is currently holding an emergency meeting in Geneva. 25 experts from Europe, the United States and Japan have jointly studied the latest findings of Swedish scientists. The fried food contains a carcinogen called acrylamide. Experts point out that if the experiment proves that acrylamide can cause cancer in animals, then it will seriously threaten human health. Scientists are still unclear how acrylamide is formed, but they think it is too early to persuade people to stay away from foods like French fries. However, they hope that people will balance their diets and eat fried foods in moderation. Swedish scientists have found that the content of acrylamide in a pack of ordinary French fries exceeds 500 times the acrylamide content in water that is allowed by the WHO.
Five Tips to Remove Carcinogens from Fried Foods
Control the oil temperature and shorten the frying time. The higher the oil temperature during frying, the more toxic and carcinogenic substances will be produced. When frying, the temperature is controlled to be 160-180 degrees Celsius, which is quite ideal. At this time, fumes are few. When the food is thrown in, it will blister, but it will not change color immediately. If you have smoked a lot or the food is discolored too quickly, it means the temperature is too high.
Clean up oil impurities in time. When frying food, there are often small residues or debris left in the pan. After repeated frying for a long time, they will become black and become paste, resulting in a lot of harmful substances. Once attached to the surface of the food, it will be endangered when eaten. Therefore, when frying food, prepare a small mesh or colander with a fine mesh to remove the impurities in the oil.
Decoction is fuel-efficient and healthy. There are many semi-finished products wrapped in fried flour, such as chicken rice and chicken ribs, in the supermarket. When processing this kind of food, you may wish to abandon the frying method and try the decoction method. The specific approach is to put a little oil at the bottom of the pan, add a spoonful of water, and use steam to heat and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients. The foods made by the decoction method are crispy and soft on the outside, and they are tender and velvety. The taste is just as good, but the fat content is not high and it is healthy.
Eat with green leafy vegetables. When eating fried foods, control the quantity. If there is a dish fried in one meal, other dishes will be lighter and less oily, preferably cold dishes, steamed dishes, stews, etc. Green leafy vegetables contain large amounts of chlorophyll and antioxidants, which can reduce the mutagenic effect of carcinogens in fried foods to some extent.
Fry the pan immediately after frying. After frying a dish, be sure to first clean the pot and fry the next dish, because the black pot is heated repeatedly, it will produce carcinogens such as benzopyrene and pose a health threat. In addition, do not make the oil boiled for a long time, because when the cooking oil is heated above 270 degrees Celsius, the fumes will contain a large amount of benzopyrene, which can easily increase the risk of lung cancer. After cooking, do not rush to shut the hood, it is best to continue for about 20 minutes.
Last but not least, it should be reminded not to equate “non-fried food†and “healthy foodâ€. Many non-fried foods add a lot of margarine, shortening, etc. in order to increase the crispy taste and aroma. The fat content is not low, and the sodium content or sugar content is not lower than similar products. Many non-fried puffed foods such as shrimp and baked potato chips have fat content of more than 15%, and some even as high as 30%, which is not inferior to fried foods and is not worth recommending.
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