3.20pm
Thursday 15 December 2022
I wrote – Rawan Sharif:
Some pioneers of the social network, in recent days, have shared publications on the danger of frying certain food products, in particular “Lissan al-Asfoor”, because they contain carcinogenic substances that appear when frying in oil or ghee , which has caused panic among users of communication sites, as it is a daily habit that many make when preparing food.
In this regard, Dr. Amr Nagy, Clinical Nutrition Consultant, commented that what is being circulated is “incomplete” and the method of circulation is wrong.
The nutrition consultant revealed to “Masrawy” that when you fry foods in oil or ghee until they turn brown or black, acrylamide is formed, and its risk is not high or worrying, but its effects can be long-term. .
Therapeutic nutrition consultant also advised, after eating foods that contain high levels of saturated fat for its effects on the health of the body, not just the sparrow’s tongue and noodles, and the methods of frying food in oil can be replaced with other less harmful alternatives.
The British Food Standards Agency has issued recommendations relating to the cooking process of food, emphasizing the need to cook slices of bread and potatoes until they acquire a yellow, not “brown”, color to reduce the damage to our bodies caused by harmful substances. carcinogenic chemicals.
He also confirmed that starchy foods, grains and baked goods produce more acrylamide whenever they are exposed to higher temperatures, heavy oil or frying.
A study by researcher Sana Ibrahim of the National Research Center in 2007, published on the center’s official website, revealed that “acrylamide” is formed in foods exposed to high temperatures during processing, especially those that contain a high percentage of starches and are exposed to high temperatures during frying and browning.
To avoid the harm, the study recommended following the optimal frying method which does not allow the formation of acrylamide extensively, such as reducing the frying temperature and not reaching the brown color of the french fries and roasts.
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