Consuming burned food can be bad for your health because of the presence of a chemical known as acrylamide that increases the risk of developing some types of cancer, especially in the kidneys, endometrium, and ovaries.
This substance is usually used in the production of paper and plastic, but it can appear naturally in food when it is heated above 120ºC, ie when it is fried, roasted or grilled, for example, producing the blackest part seen in food.
In addition, the amount of this substance is greater in foods rich in carbohydrates such as bread, rice, pasta, cakes or potatoes. This is because, when burned, carbohydrates react with the asparagine present in some foods, producing acrylamide. See what other foods contain asparagine.
Risks of eating burnt meat
Although meat is not a high carbohydrate food, when burned can also be harmful to health. This happens mainly in grilled, fried or roasted meat, because it is exposed to high temperatures that produce changes, giving rise to a type of chemical substances that can cause cancer.
Another problem is the smoke that arises when grilling the meat, especially during barbecues. This smoke is caused by the contact of fat with the flames and causes the formation of hydrocarbons, which are carried by the smoke into the flesh and also increase the risk of developing cancer.
Although these substances are often not enough to cause cancer, when consumed regularly they can increase the risk of cancer. In this way, grilled, fried or roasted meat should not be consumed more than once a week, for example.
How to make healthier food
Substances that increase the risk of cancer are usually not present in raw or boiled foods. In addition, dairy products, meats and fish also have lower levels of acrylamide.
Therefore, to make a healthy diet and with a lower risk of cancer is advised:
- Avoid eating the burned parts of food, especially in the case of foods with many carbohydrates, such as bread, potato chips or cakes;
- Give preference to foods cooked in water as they produce fewer carcinogenic substances;
- Prefer raw foods, such as fruits and vegetables;
- Avoid preparing foods at high temperatures, ie avoid frying, baking or grilling.
However, whenever it is necessary to fry, broil or bake food it is recommended to let the food be only slightly golden, rather than brown or black, as it decreases the amount of carcinogenic substances.
