Harmful from starch-rich foods processed at high temperatures

British scientists on January 23 published a warning warning of regular consumption of starchy foods such as potatoes, bread and vegetables, prepared at high temperatures for a while. Long time will increase the risk of cancer.

These kinds of starch-rich foods should be prepared at low temperatures and enjoyed immediately.

The British Food Standards Agency (FSE) says that the process of baking electricity, coal or frying high-temperature and long-term starchy foods will produce acrylamide , a substance capable of causing cancer in lab animals.

Therefore, FSA recommends for these starchy foods, users should process at low temperatures and enjoy these foods immediately when they turn yellow, instead of browning due to long processing at temperature. high.

According to British scientists, acrylamide has the ability to affect DNA in cells, thereby causing cancer.

The International Health Research Agency of the World Health Organization has also classified acrylamide as a list of cancer-causing substances and risk factors, in addition to steroids use, eating red meat, drinking alcohol or going on. Contact hairdressing chemicals.