Causes cancer: Medical expert explains dangers of fried food

Fried water hazards

Food that is fried acquires color and flavor, and the process is called by a specific term.

Maillard reaction is a chemical reaction between amino acids and sugars that occurs when heated. An example of such a reaction is frying meat or baking bread, during which heating gives the food a typical smell, color, and taste.

Heterocyclic amines (HCAs) are formed when substances contained in meat react with high temperatures during the Maillard reaction.

"They are formed when frying meat and fish," said the doctor.

Polycyclic aromatic hydrocarbons (PAHs) are formed when fat or juices directly come into contact with an open flame or a high-temperature surface.

The doctor reported that studies have shown that HCAs and PAHs significantly increase the risk of oncological diseases.

"Primarily colorectal cancer, prostate cancer, and breast cancer," clarified Komarovsky.

HCAs and PAHs are recognized as carcinogens.

The doctor reported that the level of oncology is higher in places where people consume fried products more than four times a week.

However, according to the doctor, it is currently unknown what concentration of PAHs and HCAs leads to the formation of oncology.

Earlier, we reported that Komarovsky named the main and terrible danger of persimmons.

Before that, Komarovsky named the three main vitamins that elderly people need in winter.

This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.