Is the grill that everyone likes really carcinogen?Is it possible to eat occasionally?One article solution

[Fans’ letter] When I was 20 years old, I went to work at the barbecue restaurant in my own home. I didn’t like to eat at all. I ate my own grill every day.A few days ago, my mother and I quarreled, because she felt that I was not good at eating barbecue in three meals a day, but I usually eat barbecue without eating other snacks. Can I still eat the home?Intersection

I felt that my stomach was very uncomfortable in the past two days, and I didn’t pay much attention to it. It may be indigestion.So I bought a box of healthy stomach diet.However, this symptom was not alleviated. I went to the hospital for examination yesterday and found that it was gastric cancer. My mother said that I was eating barbecue. Is the barbecue really carcinogenic?

[Doctor answers] In summer, barbecue often becomes a popular event for family and friends.In recent years, the correlation between barbecue food and carcinogen has aroused widespread attention and controversy.Some studies claim that smoke and coke substances produced during the barbecue process may cause harm to human health, especially to increase the risk of cancer.

1. The correlation between barbecue and carcinogenic

The carcinogenicity of smoke and polygon aromatic hydrocarbons

The smoky process in barbecue foods may lead to the generation of polygon aromatic hydrocarbons (PAHS).Polycontic aromatics is a type of chemicals that exist in smoky foods and are considered potential carcinogenic potential.In the process of barbecue food, these substances are formed by burning or charcoal grilling.Once you consume too much polychidic aromatics, it may have a certain relationship with the occurrence of cancer.

The carcinogenicity of polygon aromatics is mainly achieved through two ways.Poor aromatics can be combined directly with DNA, resulting in DNA mutations and cell cancer.Polycontic aromatics can also activate metabolic enzymes in the body, leading to the generation of active oxygen free radicals, which in turn causes damage to the cell structure and function.

High -temperature cooking and nitrite carcinogenicity

High -temperature cooking, especially the high temperature treatment of red meat and processing meat, may lead to the formation of nitrite.Nitrite is a common food additive. During the cooking process, it can react with the protein in the food to generate two nitrogen dioxide (NO2).Nitride can form nitrite in the body, and the substance is considered a potential carcinogenic substance.

The carcinogenicity of nitrite is mainly to form nitrite compounds, such as nitrosamine.Nitamines will interfere with the normal structure and function of DNA, increasing the risk of cell mutations and cancer.

2. The latest scientific research understanding

Inconsistent research results

Regarding the relationship between barbecue and carcinogenesis, the current research results are inconsistent.Some early studies found that too many smoke and barbecue foods may be related to the increase in risk of colorectal cancer, gastric cancer, and esophageal cancer.These results are often based on observation research and epidemiological surveys, and there are certain limitations.Other studies failed to find clear evidence to support the direct connection between barbecue food and cancer.

Comprehensive factors of diet and lifestyle

The latest research shows that when evaluating the correlation between barbecue and carcinogenic, other factors need to consider diet and lifestyle.For example, diet model is an important factor.A healthy diet model should include a large number of fruits, vegetables, whole grains and high -quality proteins, while limiting the intake of high -fat, high sugar and processing food.If a person consumes nutritious foods in a balanced diet, the intake of barbecue foods may not have a significant impact on cancer risk.

Unhealthy living habits such as smoking and alcoholism are also closely related to cancer.Smoking and alcoholism will not only independently increase the risk of cancer, but also have the impact of the intake of barbecue foods.For those who want to reduce the risk of cancer, smoking quitting and restricting alcohol intake are equally important.

Third, reduce the risk of carcinogenic risk of barbecue food

Choose ingredients and cooking methods

It is very important to choose fresh ingredients when barbecue food.Fresh fish, poultry meat and vegetables contain more nutrients, while reducing the oxidation of the food itself.Try to reduce the intake of processed meat, because after the processing meat is marinated and smoked, it contains more carcinogenic substances such as nitrite and polygon aromatic hydrocarbons.

The cooking method is also the key.You can choose the method of low temperature, slow roasting or indirect roasting to avoid excessive food exposure to high temperature and light fire.This can reduce the production of coke and smoked substances and reduce the intake of carcinogens.

Use grill and tin foil

The use of grilled racks can beolate food from bright fires to reduce the chance of direct contact with bright fire, thereby reducing the formation of carcinogenic substances such as coke and polygon aromatic hydrocarbons.The gap between the grill also helps the dripping of the oil and reduce the generation of cigarettes.

Use tin foil during barbecue can play a certain protective role.Wrap food in tin foil can reduce the deposits of smoke substances and reduce direct contact with food.

Pairing food

Some studies have shown that foods rich in antioxidants and barbecue foods, such as fresh fruits and vegetables, may help reduce carcinogenic risks.The antioxidants in these foods can help remove free radicals in the body and reduce cell damage.Edible foods rich in fiber, such as whole grains and beans, also help reduce the risk of carcinogenic foods in barbecue foods.

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