Does "oil-free fryer" add carcinogens to food?
After the ongoing debate To the case where the work of Oil free fryer Popular items in this era It poses a risk of cancer that makes many people worry that cooking this way may have negative health effects.
It is now clear that oil-free fryers are not the known cause of cancer . Even though it is the use of processed products made from flour and meat,
The fryer blows hot air, drawing moisture to keep food cooked.
The oil-free fryer uses hot air to draw moisture away from food to keep food cooked and crispy, just like frying in oil. By food when heated by blowing hot air A chemical reaction called maillard reaction occurs when sugars and amino acids are heated. Until those foods turn brown This does not pose a risk to cause cancer at all.
Carcinogens are caused by prolonged use of high temperatures.
Somsak Akasil, MD, Director-General, Department of Medical Services It states that carcinogens such as Acrylamide arising from carbohydrate or starchy foods or Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines arising from meat cooking. These are caused by the process of frying, grilling, baking or any method that uses high temperatures over a long period of time.
Always use medium heat - for a short time.
Dr. Chinda Rojanamethin, director of the National Cancer Institute Under the Department of Medicine It is recommended that food cooked on medium heat for a short time is recommended, whereas meat foods should not be roasted. Roast until charred And blanching the potatoes before frying will help reduce the occurrence of acrylamide.
It is important to consume a variety of foods. Using the method of cooking by boiling or steaming And eat more fruits and vegetables Will help the body get all the nutrients.
