http___www.index.hr_Vijesti_clanak_akrilamid-u-hrani-ipak-ne-izaziva-rak_115382.aspx_1.xml
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Tuesday, January 24, 2017 Cooking with High Temperature and Long Triggering Compound Causes Cancer Food Inspection Agency in the UK FSA (The Food Standards Agency) is aggressively campaigning for a new public health program entitled Go For Gold which aims to cut the amount of harmful chemical acrylamide in food. FSA stressed, starchy foods rich in carbohydrates such as bread, potatoes, sweet potatoes and vegetables trunked crisp, well not cooked in high temperatures for a long time. Because the chemical reaction will cause a toxic chemical formed when sugars and proteins in starchy foods cooked at high temperatures, ie above 120C. That includes baking, frying, and burning. Dry foods such as French fries, chips, and bread baked until the chocolate has the highest levels of these compounds, experts warn. Studies in mice have shown that high levels of acrylamide can cause cancer and nerve damage. And experts believe that these compounds also have the ability to cause cancer in humans. The International Agency for Research on Cancer (IARC), part of the World Health Organization has warned of the possibility of such chemicals to be carcinogenic to humans, as well as the contents of the warning agency US Environmental Protection Agency. Steve Wearne, director of policy at the FSA, said the manufacturers have taken steps to reduce the levels of acrylamide in food. But, he says it's time for consumers to be more aware of the risks. "We're not saying people should not worry about fried foods. Simply fry until golden yellow, do not wait chocolate. By doing so you can reduce the levels of acrylamide in food," he explained. FSA stressed, starchy foods rich in carbohydrates such as bread, potatoes, sweet potatoes and vegetables trunked crisp, well not cooked in high temperatures for a long time. Because the chemical reaction will cause a toxic chemical formed when sugars and proteins in starchy foods cooked at high temperatures, ie above 120C. That includes baking, frying, and burning. Dry foods such as French fries, chips, and bread baked until the chocolate has the highest levels of these compounds, experts warn. Studies in mice have shown that high levels of acrylamide can cause cancer and nerve damage. And experts believe that these compounds also have the ability to cause cancer in humans. The International Agency for Research on Cancer (IARC), part of the World Health Organization has warned of the possibility of such chemicals to be carcinogenic to humans, as well as the contents of the warning agency US Environmental Protection Agency. Steve Wearne, director of policy at the FSA, said the manufacturers have taken steps to reduce the levels of acrylamide in food. But, he says it's time for consumers to be more aware of the risks. "We're not saying people should not worry about fried foods. Simply fry until golden yellow, do not wait chocolate. By doing so you can reduce the levels of acrylamide in food," he explained. No comments: Subscribe to: Post Comments (Atom)
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PRŽENA hrana poput čipsa ili pommes fritesa sadrži akrilamid koji može uzrokovati rak u životinja, ali njegova je razina preniska da bi kod ljudi povećala rizik obolijevanja od raka, objavili su znanstvenici. Švedski znanstvenici izazvali su prošle godine paniku kad su u hrani bogatoj ugljikohidratima, uključujući kekse, neke vrste žitarica i kuhani krumpir, otkrili visoku razinu akrilamida, za koji su pretpostavili da uzrokuje rak u ljudi. Međutim, novo istraživanje znanstvenika s Harvardskog sveučilišta i švedskog instituta Karolinska pokazalo je da razine akrilamida nisu tako opasne kako se činilo. ´Javnost je bila zabrinuta zbog prvih rezultata istraživanja o akrilamidu u hrani´, kazala je dr. Lorelei Mucci. ´No, ovo istraživanje pokazuje da njegova razina u hrani nije dovoljno visoka da bi povećala rizik obolijevanja od raka.´ Akrilamid - bezbojan spoj koji se koristi u proizvodnji hrane, u laboratorijima i za pročišćavanje vode - proglašen je kancerogenim na temelju podataka iz istraživanja na životinjama. No, dr. Mucci tvrdi da su doze koje su dobivale životinje tijekom istraživanja nekoliko puta veće od onih kojima su izloženi ljudi. ´Naši podaci pokazuju da se doze akrilamida kojima su izloženi ljudi mogu uspješno izlučiti´, kazala je dr. Mucci čiju je studiju objavio British Journal of Cancer. Američki i švedski znanstvenici proučavali su prehrambene navike 987 pacijenata oboljelih od raka debelog crijeva, bubrega, rektuma ili mjehura, te 500 zdravih osoba, kako bi ustanovili može li razina akrilamida biti faktor u razvoju tih bolesti. Dnevni unos akrilamida izračunali su na temelju podataka o unosu hrane sa srednjom i visokom razinom akrilamida, poput prženih krumpirića, kruha i keksa. Znanstvenici pretpostavljaju da akrilamid nastaje prženjem ili pečenjem hrane bogate škrobom poput krumpira, riže i žitarica. Istraživači nisu otkrili vezu između akrilamida u hrani i rizika od raka mjehura ili bubrega, dok su visoke razine akrilamida povezane sa smanjenim rizikom za rak crijeva. Ipak, smanjeni rizik, upozoravaju znanstvenici, mogao bi biti posljedica i nekih drugih faktora. ´Znamo da akrilamid može uzrokovati rak u životinja, ali ovo istraživanje pokazuje da je razina u hrani preniska da bi utjecala na rizik od raka u ljudi ili da ga ljudsko tijelo na neki način može ´deaktivirati´´, zaključio je sir Paul Nurse, predsjednik centra za istraživanje raka Cancer Research UK.