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No link with burnt food, cancer – Expert

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Solanke-Lawal

Contrary to recent speculations on social media, there is no truth in the claim that eating burnt food can increase risk of cancer.

Chief Executive Officer of Evergreen Health and Social Care International, Solanke-Lawal, made the clarification while regretting that many people had believed the myth about the connection between burnt food and cancer.

According to the nutritionist, though there has been evidence that cancer could be triggered by exposure to ultraviolet light from the sun, smoking, eating processed meat, and obesity, it does not in the same token lead to cancer.

“There is no conclusive evidence that consuming burnt food can cause cancer in humans according to Cancer Research UK. It is still a myth that eating foods high in acrylamides, a chemical found in burnt foods like roasted corn, roast yam, or brown ‘ponmo’ will increase your risk of cancer. This is because studies are not able to accurately measure the amount of acrylamide in people’s diet,” she said.

Her view also according with a recent article published on the official site of the University of Birmingham; there has been no conclusive evidence that eating any sort of burnt food can increase the risk of getting cancer.

While the article explained that acrylamide is a type of molecule that is formed when food is cooked at high temperatures, it also said although the chemical is a known potential toxin and carcinogen in its industrial form, the link between consuming it in food and developing cancer is much less clear.

It will be recalled that acrylamide is also present in baking, barbequing, frying, grilling, toasting, or roasting and can also find in other foods such as biscuits and coffee.

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