Barbecue food, will it make us cancerous?

If you're given a plate of grilled black grilled food this summer, you may need to think about whether to eat it; in general, grilled foods are thought to cause cancer, in part because food produces a special carcinogenic molecule, acrylamide molecules, in its industrial form, that have potentially toxic and carcinogenic properties, but researchers don't yet know the specific relationship between acrylamide molecules in things and individual cancer.potential danger of acrylamide molecules may be attributed to a railway tunnel that workers built in southern Sweden about
20,
years ago through the
Hallandsås
Mountains to the
Bjäre
peninsula When they were surprised to find that cattle in nearby areas began to exhibit strange symptoms, such as faltering, some twisting or even death, which forced the relevant personnel to start an investigation, and later found that the cattle drank water contaminated with acrylamide toxic molecules, before the symptoms of the poisoning.Construction workers used polyacrylamide as a crack sealant during construction, and the polyacrylamide molecule itself was very safe, but if the polymer formation reaction was not complete, some unresponsive acrylamide molecules would remain; Tests to see if acrylamide molecules in their blood were at an unsafe level, and the researchers benchmarked workers who were not exposed to industrial acrylamide, but the results showed that the control group also had surprisingly high levels of acrylamide molecules in their blood.

Initially, researchers thought hamburger steaks might be the source of acrylamide in workers' blood, and then they found high levels of acrylamide in potato products and coffee, such as fried potatoes, which may be a clear indication that acrylamide formation is associated with carbohydrate-rich foods and may not be associated with protein-rich foods. And once food is heated more than
120
degrees, such as fried, baked or baked foods that contain higher levels of acrylamide, this may be a new study, but since the invention of cooking methods, acrylamide molecules may always form in different styles of cooking food.Acrylamide molecules are formed when the natural amino acids do not react with some natural carbohydrates, but we do not find traces of acrylamide in uncooked or cooked foods, milk, meat and fish products often contain fewer acrylamide molecules, and whether acrylamide is associated with whether food is machine or inorgeable, but is associated with food-dependent cooking methods;So the researchers came up with a "golden law" that foods can become golden when they are cooked without turning them into sepia or black, a process that severely limits the production of acrylamide molecules, but if we cook food at low temperatures, it seems unlikely that all bacteria will be killed, which in turn often leads to a higher risk of food poisoning.when scientists identified the source of acrylamide, they did not confirm that acrylamide was a carcinogen that causes cancer in humans when people ingested cooking food.
A review of a 2015
study, the researchers concluded that acrylamide in the diet was not associated with the risk of most cancers, but that there was a link between acrylamide in the diet and kidney cancer, endometrial cancer, and ovarian cancer in individuals who never consumed smoked foods.'s focus on meat let's switch the conversation to grilled meat, which contains other compounds that are harmful to human health, and now researchers are increasingly looking at the link between grilled meat and human health, which fall into two broad categories: the first is multi-ring. Aromatic hydrocarbons (
PAHs
, containing a number of compounds that fuse hexagonal benzene rings, such as rhoneloids and benzene , and hexacyclic amines (
HCAs
). Polycyclic aromatic hydrocarbons are often derived from the fat of meat and the oil dripping on the flame during cooking, while hexacyclic amines are produced in repeatedly cooked foods and are produced by reactions between amino acids and sugars.animal tests have shown that exposure to high levels of these compounds tends to cause cancer, but in practice human exposure to these compounds tends to be higher than those obtained from meat. Some studies have shown that intake of grilled and fried meats is often directly associated with a higher risk of cancer of the characteristic type of individual, but these associations are difficult to prove with certain degrees.If you're really concerned, cut back on cooking with open flames and switch to microwaves to reduce the risk of exposure to these compounds and shift your diet to regular meat intake;Finally, if we have a healthy lifestyle diet, such as eating more fruits, vegetables, and whole grain foods, these foods don't contain acrylamide molecules, which of course means that the simpler the food, the healthier it may be, and sometimes we need to mix it properly so that we can stay healthy,' the researchers said.