“Don’t use garlic to cook the pot again, it will cause cancer!”

Ms. Zhang is a housewife, her husband is an office worker, and she Taking care of a pair of children at home, I spend a lot of time cooking every day. She has a habit of cooking, and she is always used to cooking the pot with garlic. A few days ago, she saw a small popular science video on the Internet, saying that garlic pot will produce carcinogens, and often using garlic in pot will cause cancer.

The expert’s words made Ms. Zhang very frightened. She had a cough recently, so she quickly The child was handed over to the child’s grandmother, and he took a taxi and went straight to the hospital. Unexpectedly, the chest CT showed that there was a ground glass nodule in the lower lobe of the left lung, and the possibility of lung cancer was considered.

The results of the examination made Ms. Zhang feel as desperate as falling into an ice cave. Could it be that the lung cancer was really caused by frying in a garlic soy pot? Is this a coincidence or a necessity?

I. Garlic soy pot can cause cancer?

It is a common practice for many families to use garlic in a pot. In the eyes of the person in charge, the dishes cooked in a garlic pot will be more fragrant. Some people on the Internet have mentioned that “garlic soy pot causes cancer”, mainly because when garlic is cooked in soy pot, it may produce acrylamide, and propylene Amide belongs to Class 2A carcinogens, so it is inferred that the garlic soy pot is carcinogenic.

Really?

The formation of acrylamide is mainly from amino acids and sugars in food. In high-temperature cooking, such as frying, grilling, baking, etc., Occurred as a result of medela reaction. That is, high-carb, low-protein foods, including sweet potatoes, bread, potato chips, french fries and other foods, are likely to produce acrylamide when heated to 120°C.

The higher the temperature and the longer the heating time, the more acrylamide is formed. According to Wu Yongning of the National Center for Food Safety Risk Assessment, acrylamide is neurotoxic to any animal, and also has reproductive toxicity and carcinogenicity to animals. But epidemiological evidence of carcinogenicity in humans is lacking, and it is not clear that acrylamide is significantly associated with certain human tumors sex.

Second, the question is, can garlic still be used for cooking?

Garlic will turn slightly brown after frying, sometimes even “blackened”, and a small amount of acrylamide will naturally be produced in the process. According to the measurement data in Hong Kong, when garlic, onion and other vegetables are fried and roasted, the acrylamide content is about 200 micrograms/kg .

In accordance with the recommendations of the WHO Working Report on Food Contaminants, human intake of acrylamide is limited to 180 mcg/ Kilograms. Taking a 50kg woman as an example, a daily intake of 9000 micrograms of acrylamide is within the safe range.

According to this data, even if you eat 1 kilogram of fried garlic every day, it is very far from a safe intake.< /strong>, what’s more, the garlic used for the cooking pot may be less than 20g, so this little garlic is not “garlic”.

Professor Fan Zhihong, Department of Nutrition and Food Safety, School of Food Science, China Agricultural University span> said, “The dose is the toxicity”, and the toxicity depends on the edible dose. Toxic food, just eat a few micrograms, will not cause harm to the body, and if the dose is increased, even if it is not toxic, it will damage the body if it exceeds the amount.

Three, cooking habits should really be paid attention to!

The possibility of carcinogenicity by using a garlic soy pot is minimal. However, some wrong eating habits may inadvertently bury health “hidden dangers”. The World Cancer Research Fund once clearly pointed out that poor eating habits can lead to more than 30 types of cancers, and 1/3 of the patients who die from cancer every year are related to poor eating habits.

1. Put the water in the pot without draining it

If the ingredients are not drained when cooking Dry moisture, splashing violently at the moment of contact with oil, may not only splash on the skin, but oil can quickly vaporize and turn into many tiny particles< span>, so that PM2.5 is elevated, and inhaling these particles is likely to cause damage to the lungs.

Solution:When frying, use a hot pan with cold oil and high heat to fry quickly; you can also fry the food before frying Blanch until half cooked, reducing cooking time on high heat.

2. Do not turn on the range hood or turn it off directly after cooking

Someone When they like cooking, they turn on the range hood when they see smoke from the oil pan; some people like to turn off the range hood immediately after cooking. However, when the fumes are visible to the naked eye, the harmful substances are already volatilized in large quantities, so the hood should be turned on before firing; in addition, after cooking the vegetables, the fumes will not disperse immediately, and a small amount is still suspended in the air, which will still cause harmful substances. freed.

Solutions:It is best to turn on the range hood before the cooking starts, and after the cooking is over, you may wish to let the cooking fume The machine continues to run3~5 minutes to ensure that the harmful gas is completely discharged.

3. Repeated use of oil

Many chefs are reluctant to throw away fried food oil, use them as “cooked oil”, in high temperature cooking or frying, multipleuse oil, if repeated high temperature Heating is likely to produce benzopyrene, aldehydes, heterocyclic compounds and other substances harmful to human body.

Solution:The leftover oil can be used for blanching vegetables or soups, for example, vegetables should be blanched in boiling water After that, you can use cooked oil for cold cooking. You can also use new oil when cooking, but only half of the usual amount is used. After cooking, put the vegetables in, and then add half of the remaining oil.

4. Do not brush the pot after cooking

Some people always keep the base oil in the pot when cooking multiple dishes and continue to stir fry other dishes, which saves money and oil. However, if a seemingly clean pot is not cleaned thoroughly, the grease and food residue on the surface will be heated with high temperature, which may produce benzopyrene and other carcinogens.

Solution:After frying a dish every time, it is recommended to clean the pot with a cleaning tool, and then re-fry it. Proceed to cooking the next dish.

5. Put salt hard

Some families have a heavy food taste, the same dish May not only put salt, but also add soy sauce, oyster sauce and other seasonings. Salt will reduce the protection of the gastric mucosa, making it less protective of the gastric wall, making it easier for various harmful factors to act on the gastric wall, promoting Occurrence of gastric cancer.

Treatment:According to the dietary guidelines for adults, the daily consumption should not exceed < span>6g, when stir-frying, try to choose a single condiment, do not repeat too salty.

Food suspected of causing cancer does not necessarily lead to cancer, carcinogenic factors and living habits , living environment, mentality and emotions and many other factors are related, so everyone still needs to look at it rationally, do not smell cancer.

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