Polycyclic hydrocarbons (PAHs) and heterocyclic amines (HCAs)
Exposing food to high temperatures is likely to create carcinogenic compounds commonly known as polycyclic hydrocarbons (PAHs) and heterocyclic amines (HCAs). The chemicals are thought to directly damage DNA which leads mutation, which could lead to the development of cancer. When proteins are exposed to too much heat, they start to blacken and brown, which confirms the presence of heterocyclic amines (HCA). HCA forms when there is a reaction between amino acids which are naturally found in proteins and creatine found in the muscles of the meat. HCAs is common in well-done meat and broiled. Frying also is thought to greatly contribute to cancer. High exposure to HCA might lead to cancer of the colon, digestive tract, and colon. The chemical is responsible for damaging the DNA systems of the body, and the highest percentage of the chemical is found grilled steaks, salmon grilled with skins, barbecued pork, and well-done hamburgers.
Polycyclic Aromatic Hydrocarbons is formed whenever the fats drip into the coals. The smoke contains hydrocarbons and coats the food we consume. Exposure to PAH is connected with surging cases of stomach cancer. Research has it that cancer is a lifestyle disease and the first step in combating the disease is by changing our lifestyles. The safest way of avoiding cancer is giving up on frying, grilling, cooking at high temperatures, and well-done meats. It is recommended to cook food at low temperatures, especially in the ovens for thorough cooking and moist then followed moistening. Marinated food is believed to produce less PAHs and HCAs when cooked.
Vegetables and colourful fruits contain a low amount of cancer promoters. Having a plant-based diet has proven to be an effective means of reducing the probability of getting cancer, and it lowers the level of inflammation which is responsible for protecting the DNA and cells. It is important to grill fruits and vegetables, which are thought not to form cancer forming chemicals. It is very important to cut meat into pieces before cooking them for proper cooking. Boiling food properly is another proven way of reducing the chances of contracting cancer. While grilling, the rack needs to be away from the food instead of putting it right on top of the coals. After cooking, it is very important to remove food from the grill as soon as you are done with cooking. Avoid putting cook food back onto plates used for raw meat, fish or poultry because of the bacteria.
In conclusion, cancer has proven to be a deadly disease in recent years, claiming a lot of lives in the process. Cancer is mostly caused by the mutation of the cells which are brought about by the different chemical reactions in the body. The only cure to such a disease has a proper lifestyle audit. It is important to be cautious with the kind of food that we consume to reduce the chances of contracting the killer disease.