Boiled and microwaved food are the future of cuisine

independent.co.uk/life-style/health-and-families/health-news/cancer-roast-potatoes-burnt-toast-starchy-foods-could-cause-cancer-acrylamide-food-standards-agency-a7540916.html

Roasting and frying starchy foods could increase the risk of cancer, a Government body has said.

The Food Standards Agency (FSA) has issued a public warning over the risks of acrylamide - a chemical compound that forms in some foods when they are cooked at high temperatures (above 120C).

A new campaign tells people how they can cut their risk, including opting for a gold colour - rather than darker brown - when frying, roasting, baking, grilling or toasting.

Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children's potato shapes), biscuits, crackers, crispbread and crisps.

It is also found in coffee, cooked pizza bases, black olives and cereal-based baby foods.

Root vegetables including potatoes, sweet potatoes, beetroot, turnip, swede and parsnips can all carry high levels of the compound once they have been roasted or fried until darker brown or crispy. As well as high temperatures, long cooking times can increase levels of acrylamide even further.

Foods such as skinny fries and crisps appear to have the highest levels.

Acrylamide forms due to a chemical reaction between certain sugars and an amino acid (asparagine) in the food.

Boiling, steaming and microwaving appear far less likely to cause the reaction.

Studies in mice have shown that high levels of acrylamide can cause neurological damage and cancer.

Other urls found in this thread:

en.wikipedia.org/wiki/Heterocyclic_amine_formation_in_meat
sciencedaily.com/releases/2017/01/170105212820.htm
slate.com/articles/health_and_science/medical_examiner/2014/01/cancer_risk_from_grilled_meat_is_it_time_to_give_up_smoked_and_fried_foods.html
twitter.com/SFWRedditGifs

>children's potato shapes
Say what

Everything will give you cancer
You will die one day
It is not possible to halt
Eat red meat, eat bacon, drink a soda, have a beer. It's not going to alter your life expectancy.

I choose cancer.

This.

I remember when I was a kid I was taught that wearing jeans would give you cancer.

So fat people will get cancer on top of diabetes. Who fucking cares? Not all of us eat a shit load of starchy foods. We aren't all carb craving hamplanets.

Can we just note that mouse studies, especially in regards to cancer, are hugely flawed? It's slowing down research, too, because we have to prove a drug's effectiveness in mice before we can test on humans, and it is extremely common for the drug not to work on both species.

en.wikipedia.org/wiki/Heterocyclic_amine_formation_in_meat

After scientists discovered the carcinogenic components in cigarette smoke, they questioned whether carcinogens could also be found in smoked/burned foods, such as meats.[2] In 1977, cancer-causing compounds heterocyclic amines were discovered in food as a result of household cooking processes.[2][10]

The most potent of the HCAs, MeIQ, is almost 24 times more carcinogenic than aflatoxin, a carcinogen produced by mold.[2]

Most of the 20 HCAs are more toxic than benzopyrene, a carcinogen found in cigarette smoke and coal tar. MeIQ, IQ and 8-MeIQx are the most potent mutagens according to the Ames test.[11] These HCAs are 100 times more potent carcinogens than PhIP, the compound most commonly found as a result of normal cooking.[11][12]

HCAs contribute to the development of cancer by causing gene mutations, causing new cells to grow in an uncontrolled manner and form a tumor. Epidemiological studies linked consumption of well-done meats with increased risk of certain cancers, including cancer of the colon or rectum.[13] A review of research articles on meat consumption and colon cancer estimated that red meat consumption contributed to 7 to 9% of colon cancer cases in European men and women.


Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiological studies show associations between intakes of heterocyclic amines and cancers of the colon, rectum, breast, prostate, pancreas, lung, stomach/esophagus and animal feeding experiments support a causal relationship. The U.S. Department of Health and Human Services Public Health Service labeled several heterocyclic amines as likely carcinogens in its 13th Report on Carcinogens.

Well great, living gives me cancer.

You know what really gives you cancer? Obsessing continually about every "study" saying this and that give you cancer. Avoid highly processed foods, eat a relatively balanced diet, and get off your fatass and move around. Then you can worry about the air you breathe, the water you drink, the women you fuck, the clothes you wear, the hygeine and makeup products you use, etc. You'll have enough stress from that amount of worry to guarantee you get cancer but at least you'll enjoy your food.

Well done plebs BTFO.

Medium rare wins again.

I am 100% convinced that all white mice naturally get cancer, no matter what they eat or are exposed to.

The drug tests are even more bizarre as an experiment. They start by completely destroying the mouse's immune system so that their body won't reject the cancer cells they introduce. The whole system is insane, but it's propped up by FDA regulations that pharmaceuticals have no incentive to fight back against.

I used to joke that these kind of killjoy studies will find problems with anything and everything, they would even find cancer from eating toast. Now, we actually have a study saying burnt toast gives you cancer. Fucking unbelievable. Next they are going to say water is poisonous.

This. And our population has exploded so ridiculously that you don't even have to worry about reproducing before death. Nor do you have to worry about crashing the economy and shit. So sit back, relax, and enjoy whatever life you have left.

Feel free to raise a kid with a strong education and background in science tho. Future generations could use the help if they ever want new technology. A strong general AI is probably still a few generations out before it can take over innovation and exploration of the universe

There's nothing wrong with eating burnt stuff. Even eating pure ashes isn't that dangerous.

A series of case-control studies have investigated the relationship between dietary intake of acrylamide and the risk of developing cancers of the oral cavity, pharynx, esophagus, larynx, large bowel, kidney, breast, and ovary. These studies generally found no excess of tumors associated with acrylamide intake (15, 16, 17, 18, 19). In the studies, however, not all acrylamide-containing foods were included in estimating exposures. In addition, information in case-control studies about exposures is often based on interviews (personal or through questionnaires) with the case and control subjects, and these groups may differ in the accuracy of their recall about exposures. One factor that might influence recall accuracy in cancer-related dietary studies is that diets are often altered after receiving a diagnosis of cancer.

To avoid such limitations in accurately determining acrylamide exposure, biomarkers of exposure were recently used in a Danish cohort study designed to evaluate the subsequent risk of breast cancer in postmenopausal women (20). Among women with higher levels of acrylamide bound to the hemoglobin in their blood, there was a statistically significant increase in risk of estrogen receptor-positive breast cancer. This finding suggests an endocrine hormone-related effect, which would be consistent with the results of a questionnaire-based cohort study in the Netherlands that found an excess of endometrial and ovarian cancer—but not of postmenopausal breast cancer—associated with higher levels of acrylamide exposure (21). Another cohort study from the Netherlands suggested a positive association between dietary acrylamide and the risk of renal cell cancer, but not of prostate or bladder cancer (22). (ibid)

sciencedaily.com/releases/2017/01/170105212820.htm

High-temperature cooked meat intake is a highly prevalent source of polycyclic aromatic hydrocarbons and other carcinogenic chemicals and has been associated with breast cancer incidence, but this study assessed whether intake is related to survival after breast cancer.

In a study population of 1508 Long Island women with breast cancer, subjects were interviewed and asked about their consumption of four types of grilled, barbecued, and smoked meat. The women were asked about their intake in each decade of life and were asked to specify the seasons in which the foods were most frequently consumed. At the five-year follow-up, participants responded to the same questions, which asked about the time period since the original questionnaire.

Findings include:

Among the 1508 case women, 597 deaths were identified, 237 (39.7%) of which were related to breast cancer, after a median duration of follow-up of 17.6 years.
Compared with low intake, high intake of grilled/barbecued and smoked meat prior to diagnosis was associated with a 23% increased hazard of all-cause mortality.
High vs low intake of smoked beef/lamb/pork intake was associated with a 17% increased hazard of all-cause and a 23% increased hazard of breast cancer-specific mortality.
Lifetime grilled/barbecued and smoked meat intake and prediagnosis annual intake of grilled/barbecued beef/lamb/pork and poultry/fish were not associated with mortality.
Compared with women with low prediagnosis and low postdiagnosis intake of grilled/barbecued and smoked meat, continued high intake was associated with a 31% increased hazard of all-cause mortality.
The increase in risk of death from any cause was similar in magnitude among women who reported high prediagnosis and low postdiagnosis intake of grilled/barbecued and smoked meat.

slate.com/articles/health_and_science/medical_examiner/2014/01/cancer_risk_from_grilled_meat_is_it_time_to_give_up_smoked_and_fried_foods.html

Grilling meats is an American tradition, but it’s not the healthiest thing to do. A growing body of research suggests that cooking meats over a flame is linked to cancer. Combusting wood, gas, or charcoal emits chemicals known as polycyclic aromatic hydrocarbons. Exposure to these so-called PAHs is known to cause skin, liver, stomach, and several other types of cancer in lab animals. Epidemiological studies link occupational exposure to PAHs to cancer in humans. When PAHs from a flame mingle with nitrogen, say from a slab of meat, they can form nitrated PAHs, or NPAHs. NPAHs are even more carcinogenic than PAHs in laboratory experiments. The reasonable conclusion is that grilling meat may be hazardous to your health.

The evidence linking cancer to cooking meat over a combustion source has been accumulating for decades. Epidemiologists first noticed a connection between the consumption of smoked foods and stomach cancer in the 1960s. Japan, Russia, and Eastern Europe, where smoking is a popular way to preserve meat and fish, became laboratories for gastric cancer research. Newer studies suggest that eating smoked meats may lead to cancer even outside the gastrointestinal tract. A 2012 study, for example, linked smoked meat consumption with breast cancer.

more pots!

that right there is what I need to start making my chili in

In subsequent decades, it has become clear that smoking isn’t the only problematic cooking method. Frying bacon, for example, produces significant levels of PAHs, probably due to volatilization of carbon in the bacon itself. An Iranian study published last year found that people who develop certain kinds of gastrointestinal cancers are more likely to have a diet high in fried rather than boiled foods. (The researchers linked level of browning to cancer incidence, thus reducing the likelihood that oil consumption was the culprit.) The FDA and WHO also remain concerned about the presence in food of acrylamides, a known carcinogen that forms from sugar and amino acids when cooked at high temperatures. Long-term studies are currently underway. The worrying implication is that cooking foods at high heat, even without active combustion, may be dangerous.

None of these studies is definitive. It’s possible that other variables account for the correlations between cancer and cooking over a flame or at high heat, or that the carcinogenicity of PAHs observed in animal studies overstates the risk. But the risks are worth taking seriously.

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