Consuming burnt food can be harmful to your health due to the presence of a chemical substance, known as acrylamide, which increases the risk of developing some types of cancer, especially in the kidneys, endometrium and ovaries.
This substance is normally used in the production of paper and plastic, but it can appear naturally in food when it is heated above 120ºC, that is, when it is fried, roasted or grilled, for example, producing the blackest part seen in food.
Furthermore, the amount of this substance is greater in foods rich in carbohydrates, such as bread, rice, pasta, cakes or potatoes. This happens because, when burned, carbohydrates react with the asparagine present in some foods, producing acrylamide.
Risks of eating burnt meat
Although meat is not a food rich in carbohydrates, when burned it can also be harmful to your health. This happens mainly with grilled, fried or roasted meat, as it is exposed to high temperatures that produce changes, creating a type of chemical substances that can cause cancer.
Another problem is the smoke that appears when grilling meat, especially during barbecues. This smoke is caused by the contact of fat with the flames and causes the formation of hydrocarbons, which are transported by the smoke to the meat and also increase the risk of developing cancer.
Although, in most cases, these substances are not in sufficient quantity to cause cancer, when consumed regularly they can increase the risk of cancer. Therefore, 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 not normally present in raw foods or foods cooked in water. In addition, products derived from milk, meat and fish also have lower levels of acrylamide.
Therefore, to eat a healthy diet with a lower risk of cancer, it is recommended:
- Avoid ingesting the burned parts food, especially in the case of foods with a lot of carbohydrates, such as bread, chips or cakes;
- Give preference to cooked foods in wateras they produce fewer carcinogenic substances;
- Prefer raw foodssuch as fruits and vegetables;
- Avoid preparing foods at high temperaturesthat is, avoid frying, roasting or grilling.
However, whenever it is necessary to fry, grill or bake food, it is recommended to leave the food just slightly golden, instead of brown or black, as this reduces the amount of carcinogens.
