Evaluation Who prepares food thus shortens his life

When food becomes life threatening
If the food is exposed to too high a temperature, toxins are formed that cause lasting damage to the health. A harmful method is, for example, frying. Scientists have found during a study that the preparation with high temperatures reduces life.

Researchers at the University of Edinburgh found during an investigation that toxic chemicals are produced when cooking food in a fryer. This is generally true for food preparation at too high temperatures. The physicians published the results of their study in a press release and in addition in the journal "Nutrition".

Over-cooked food hurts your health. Picture: ALF photo-photolila

Trans fatty acids clog arteries and increase heart attack risk
A high temperature in the preparation of food changes the chemical structure of the food, explain the experts. This leads to the formation of dangerous and toxic chemicals. Such toxic substances include, for example, so-called trans fatty acids. These are known to clog the arteries and increase the risk of heart attack. The findings of the new study could have a significant impact on heart disease today, says Professor Raj Bhopal of the University of Edinburgh.

Some ethnic groups are particularly vulnerable
The new theory may explain why some ethnic groups have an increased risk of developing heart disease. These diseases also increase the likelihood of a heart attack.

Steaming, stewing and cooking produce less toxic products
The team of Prof. Bhopal analyzed for his study earlier studies that examined the effects of newly formed contaminants in the food on human and animal tissues and had links to heart disease. Some cooking methods such as frying and roasting cause high levels of harmful trans fatty acids. Such methods are widespread, especially in South Asian countries, the experts explain. In China, however, there are fewer heart disease. This seems to be related to the way the food is prepared. In China, people stew, steam and cook their food very often. This preparation produces less toxic products, add the authors. (As)