Starchy foods like French fries and potato chips produce acrylamide when cooked at high temperatures. Additionally, foods with high protein content such as beef, pork, fish, and chicken, when cooked at temperatures exceeding 150°C, undergo protein degradation or denaturation, resulting in the formation of heterocyclic amines, acrylamide, and other toxic substances.
The longer the cooking time at high temperatures, the greater the production of harmful carcinogenic substances, with the most toxins often found in the charred parts of food. Fried foods are already calorie and fat-rich, which is generally unfavorable for health. Considering their potential carcinogenic effects when cooked at high temperatures, their consumption should be minimized.
Cooking at lower temperatures offers greater peace of mind.
Steaming is a healthy cooking method that preserves the nutritional value of food and reduces the risk of carcinogen formation by retaining moisture. For meats that require pan-frying or grilling, pre-cooking them in a microwave or using steam can reduce the duration of high-temperature cooking, thus lowering the generation of harmful substances.
In general, consuming natural foods, maintaining dietary diversity, avoiding excessive reliance on a single food type, and balancing diet with moderate exercise can reduce potential risks associated with specific foods.