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Registriert: Do 10. Dez 2020, 11:44
Do 28. Jan 2021, 09:23
Eat "grilled" food frequently, risking 3 harmful substances
Eat grilled or smoked and charred foods, including pork pans regularly, accumulate for a long time, risk exposure to 3 harmful substances that can cause cancer. With advice on how to eat and grill properly Repeat to make sure that the fire has been completely extinguished.
Pork Pan - Grilled Risk of exposure to dangerous substances
Dr. Suwanchai, M.D. Wattana Yingcharoenchai Acting instead of the Director-General of the Department of Health revealed that people who prefer to eat grilled or smoked food. Or a regular menu of pork wok May cause the risk of exposure to three types of hazardous substances: เกมสล็อตออนไลน์
Nitrosamines Nitrosamines (nitrosamines) found in grilled squid, grilled sea fish, and in meats loaded with nitrates, naem, sausages, bacon and ham with an unusually red color. Causing cancer risk Both liver cancer Esophageal cancer
Polyacrylamide (Pyrolysates) found in the charred portions of grilled foods. Some of these substances are genetically more lethal than aflatoxins from 6 to 100 times.
PAH, or polycyclic aromatic hydrocarbon (polycyclic aromatic hydrocarbon) substances, which are the same as those produced in smoke. Engine exhaust, cigarette smoke and industrial fuel furnaces
This substance is found in the scorched areas of grilled or smoked meats, of fatty or oily meats, such as lean roast pork. Lean roast beef Grilled Chicken Because while grilling Fat or oil will drip onto the stove. Causing incomplete combustion Causing PAH to rise with soot on the surface of the food It is found mostly in the scorched areas of grilled food, and if eaten on a regular basis there is a risk of cancer Especially liver and bile duct cancer According to the National Cancer Institute in 2014, it was found that cancer is the number one cause of death in Thailand is liver and bile duct cancer. With 15,305 patients and deaths