Smell delicious food? Experts remind: beware of “poison” in fragrance

Ruan Guangfeng, director of science and Technology Department of Kexin food and nutrition information exchange center and member of Expert Committee of China Internet joint rumor refuting platform, said that in 1912, a phenomenon reported by French scientist Maillard to the public revealed the mystery of food aroma. < / P > < p > almost all foods containing carbonyl and amino compounds can undergo a peculiar non enzymatic browning reaction with flavor under heating conditions, also known as carbonylamine reaction. < / P > < p > generally speaking, after baking, frying and boiling, the color of food turns yellow and brown, and emits strong aroma, which is the “credit” of this reaction. < p > < p > authoritative literature shows that the food containing carbohydrate and protein almost inevitably produces acrylamide during heating. In daily life, most of the common fried foods, such as potato chips, crispy chips, fried dough sticks, oil cakes, Mahua, black sugar, coffee and baked cakes, are active in acrylamide. < / P > < p > the World Health Organization has assessed acrylamide as a class 2A carcinogen, or “suspected” carcinogen, that is, the evidence of carcinogenicity to human is limited, but the evidence of carcinogenicity to experimental animals is sufficient. < / P > < p > the World Health Organization estimates that the average daily intake of acrylamide per person is 20-30 μ g, and the average intake in China is about 18 μ G. Ruan Guangfeng said that the existing studies have proved that this intake is generally safe, so there is no need to worry about it. < / P > < p > “most people are very sensitive to environmental pollution and harmful substances illegally added, and think that the food made in their own kitchen in the traditional way is more reliable.” Fan Zhihong, an expert member of China Society of food science and technology and professor of School of food science and nutrition engineering of China Agricultural University, said that in fact, many harmful substances often come from the process of people constantly raising the cooking temperature because of the pursuit of “fragrance”. < / P > < p > ● when fresh cooking oil, fish and meat are used for smoking, carbon roasting and frying, the local temperature may exceed 200 ℃ or even higher, which may produce polycyclic aromatic hydrocarbon carcinogens; < / P > < p > this kind of carcinogens is produced by a series of chemical reactions of fatty acids in food under high temperature, which belongs to the category 1 carcinogens published by the international agency for research on cancer of the World Health Organization Carcinogens have carcinogenic effect on human body. < / P > < p > heterocyclic amines are produced when protein is cooked at high temperature, and they also belong to class 1 carcinogens like polycyclic aromatic hydrocarbons. Because these cooking processes usually have fat, so benzopyrene and heterocyclic amine often appear together. < / P > < p > control cooking temperature: the higher the oil temperature, the darker the color, the greater the risk of harmful substances. Don’t let cooking oil smoke to your health for a long time. < / P > < p > observe the cooking color: when making homemade fried food, the color after frying should not be too dark, just light yellow. When self-made barbecue, try not to use charcoal or open fire, the best use can control the temperature of the oven. The burnt part must be thrown away, as well as the oil with paste smell, because harmful substances may spread into the oil. < / P > < p > use the oil with repeated high-temperature heating carefully: the oil used in frying can not be used to fry food again and again, can not be used to fry vegetables, and can not be stored for a long time. If it is used again, it should be filtered or clarified and used to make cooking, cold food and pastry as soon as possible. < / P > < p > when the oil and food residues attached to the surface of the pot are heated again, a variety of harmful substances, including carcinogens, will be produced. So every time you finish cooking, you should wash the pot in time. If you fry several dishes at a time, it is suggested to wash the pot after frying one dish, and then fry the next dish. < / P > < p > fried and smoked foods have their own special flavor. If you really like them, it is recommended that consumers only taste them occasionally, try to reduce the consumption times, and match them with fresh fruits and vegetables rich in dietary fiber and antioxidants. Don’t want to get pimples again? “Acne” you should do this