6 dangerous effects of having burnt or charred food
Updated On Mar 14, 2023 12:38 PM IST
- To reduce the risk of cancer, it is recommended that you avoid burning or overcooking food, and instead cook it at lower temperatures for longer periods of time.
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Several studies suggests that consuming burnt food may increase the risk of certain types of cancer. When food is overcooked or burned, it can form compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens. These compounds have been linked to an increased risk of colon, stomach, and pancreatic cancer. Eating burnt or charred foods can have several dangerous effects on the body, including: (Unsplash)
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Increased risk of cancer: Burnt or charred foods contain high levels of carcinogenic compounds, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which can increase the risk of several types of cancer, including colorectal, pancreatic, and stomach cancer. (Unsplash)
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Respiratory problems: Burning foods can release harmful smoke and fumes, which can irritate the respiratory system and cause breathing problems. (Unsplash)
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Digestive issues: Burnt or charred foods can be difficult to digest, and may cause gastrointestinal problems such as nausea, vomiting, and diarrhea. (Unsplash)
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Increased risk of heart disease: Consuming burnt or charred foods regularly can increase the risk of heart disease by promoting inflammation in the body and increasing levels of oxidative stress. (Unsplash)
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