It's important to note that the high levels of acrylamide used in research studies were much greater than those found in human food. While the U. Food and Drug Administration FDA does not identify a specific maximum recommended level for acrylamide, it has been actively investigating the effects of it. It also offers guidance on a range of ways to reduce acrylamide levels.
No one is suggesting a ban on toast or potatoes. Starches and grains are part of a regular diet. Given the widespread presence of acrylamide in foods, it isn't feasible or necessary to completely eliminate it from one's diet, says FDA chemist Lauren Robin. What's more, the FDA notes that removing any one or two foods from your diet would not have a significant effect on overall exposure to acrylamide.
It also does not recommend reducing intake of healthful whole grain foods. According to the FDA , there are some steps you can take to help decrease the amount of acrylamide you eat. On March 1, , the FDA also posted a final document with practical strategies to help growers, manufacturers, and food service operators lower the amount of acrylamide in foods associated with higher levels of the chemical. For one, acrylamide is not typically associated with meat, dairy, seafood products, or raw plant-based foods.
Heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs, are chemicals formed when meat is cooked at high temperatures over an open flame, according to the National Cancer Institute. HCAs form when the amino acids, sugars and creatine in meat react at high temperatures, while PAHs form when fat and juices from meat grilled over an open flame drip onto the fire, resulting in PAH-containing flames that adhere to the surface of meat.
Studies show that animals exposed to high levels of HCAs and PAHs develop cancers of the breast, colon, liver, skin, lung, prostate and other organs, according to the National Cancer Institute. Still, a human study of 1, men reported by NBCNews. It may be wise to also avoid ordering well-done steaks and burgers in restaurants because well-done often means tender on the inside and charred on the outside; order your meal medium-well or medium instead. The American Cancer Society suggests choosing lean cuts of meat and trimming excess fat before placing your steaks or chops on the grill, because fat dripping onto hot coals causes smoke that may contain HCAs and PAHs; less fat means less potentially carcinogenic smoke that may come back up onto your meat.
But grilling season is just about here, and we want you to enjoy it to the fullest. Grilled meat is deeee-licious , and we wouldn't suggest for a moment that you stop doing it. Maybe just consider these mitigating approaches:. They say flipping meat often on a grill substantially lowers the risk of cancer-causing agents developing on the meat. This is kind of serendipitous, because even though for decades we've been told that the secret to great grilled steaks is to flip them only once, letting them sear fully undisturbed on both sides, the new guard of cooking experts including Cooking Light columnist J.
Kenji Lopez-Alt advise flipping often, in part because the meat cooks and browns more evenly. The National Cancer Institute advises cutting charred bits from your grilled meats and discarding them, since they presumably have the most carcinogens.
0コメント