The Dangers Of Potato Chips Nutrition Doctor Dikuak Exposed
Without food, we realize that we often eat each day turns can trigger a range of disease in our body, including cancer. For that, it’s good we need to pay attention to the foods that we consume.
do pringles cause cancer Fried foods, who liked the hawker kagak? for the people of Indonesia are certainly not already familiar with this one hawker. In addition to cheap and easily obtainable savory taste and crisp texture are very popular with most people of Indonesia. But also not a few people avoid this type of food is certainly due to its content of which if consumed continuously can accumulate bad cholesterol in the body.
However, did you know that there are other dangers lurking behind fried foods? Acrylamide (2-propenamida) is a chemical compound that is thought to have potential as a trigger for cancer or are carcinogenic. Acrylamide is formed as a by-product of the Maillard reaction, i.e. the reaction Browning on foodstuffs due to the merging of reducing sugars (glucose, fructose) with the amino acid asparagine, and in this case glutamin.
Why fried foods? On the process of frying is certainly using a high temperature, carbohydrate derived from the flour contained in the Pan can be broken down into Monosaccharides which is a reducing sugar. Then the reducing sugars can react with amino acids and Maillard reaction. Along with changing the color of foods, acrylamide is also formed. Brown is getting groceries, the higher processing temperature, as well as the longer the processed foodstuffs at high temperature, the more acrylamide formed anyway.
Because the process of its creation that comes from the Maillard reaction, acrylamide can also form on the food that is processed by means of burned or baked. As a result of research in 2000 – 2002, researchers Sweden discovered Acrylamide is located within the boundaries of several tens of ppm up to 2300 ppm on food products, especially food contained in berpati which are processed with heat (burned, baked goods, and fried). Research data from Swedish NFA States that foods that have the highest content of acrylamide were potato chips, then the fries, biscuits, cereals and other foods.
Acrylamide is a simple organic compound that is solid like a white crystalline odorless. In room temperature, Why fried foods? these substances could be melted in water, ethanol, and klorofom. Acrylamide is typically arises when foods rich in carbohydrates is heated in high temperatures (above 100 degrees Celsius).
do pringles cause cancer..? Heat the oil with the high temperatures could produce carcinogenic compounds and carcinogens known as heterocyclic amines and polycyclic aromatic hydrocarbons form when the fish and chicken cooked on the temperature. While in tamanan, cooking with high temperatures can form acrylamide
This Acrylamide intake was briefly engaged with endometrial cancer, ovarian cancer, lung cancer, kidney cancer, and cancer of the esophagus. Since the existence of research in 2008 about acrylamide that trigger cancer, pregnant women are suggested reducing the fries. This is to protect the body and brain growth in babies.
On the research of eating a packet of potato chips every day for a month seen acrylamide can cause inflammation, which explains his role in developing the cancer. According to Dr. Michael Greger diCare2, the degree of risk of cancer in older men and women associated with the fries depends on how long and hot fried. In Europe, the food industry has its own rules and control time fried foods to reduce the levels of acrylamide. With these findings, the researchers urged that cooking with the lowest possible temperature and cooking time as brief as possible
Blanching (whitening) potato can reduce the formation of acrylamide, potato chips but the company complained. Not only contaminates the taste will also reduce its nutrition value such as Vitamin C.
The bad news, researchers do not yet have an effective strategy to reduce the levels of acrylamide in food packaging. According to HEATOX, researchers can only lower the acrylamide levels by up to 40 percent. However, you can reduce the risk of developing cancer due to acrylamide by reducing consumption of processed food or packaging.The bad news, researchers do not yet have an effective strategy to reduce the levels of acrylamide in food packaging. According to HEATOX, researchers can only lower the acrylamide levels by up to 40 percent. However, you can reduce the risk of developing cancer due to acrylamide by reducing consumption of processed food or packaging