Glycidol may explain why people who eat fried foods are more likely to get cancer.
“The main purpose to fry is the production of food that is acceptable to consumers. But not all acceptable foods are safe.” Food chemists were very interested in the newly discovered toxic compounds produced by cooking.
We were clean up vegetable oil for more than a century, but only recently we discovered that it can produce compounds like 3-MCPD and even worse, glycidol. is 3-MCPD review is a non-genotoxic carcinogen with a tolerable daily intake, while glycidol is a known genotoxic carcinogen, meaning it can cause cancer by damaging our DNA, as I discuss in my video Carcinogen glycidol in cooking oils.
If the compound does not directly damage the DNA, it is it is assumed that it acts through a mechanism that shows the level; there may be a so-called no-effect level, a level below which it may not be harmful. But if the compound damages DNA, it’s generally assumed to be a “non-threshold mechanism … and no ‘safe level of consumption’ can be achieved,” since it may simply require a DNA mutation to begin the march toward cancer. Therefore, such substances cannot be intentionally added to food. For so-called unavoidable pollutants, the “ALARA” principle is followed, which means that the level should as reasonably achievable or as practicable as possible. Because it is glycidol appears being, we should try to avoid it as much as possible.
The lifetime risk of cancer is 1 in 100,000 is used as an acceptable risk number in the general population.” Based on data from laboratory animals, this may be excessive if someone weighing about 150 pounds consumes less than one microgram per day. However, thanks to the use of refined oils in many foods, the average exposure to glycidol can be to be more than 50 micrograms. And in children, the level of consumption can a lot 200 times the acceptable risk of cancer.
So, do people who eat more fried food get more cancer? There is said There is strong evidence that there is a higher risk of chronic disease among frequent eaters of fried foods, but it is mostly about cardiovascular health. For example, in a study of more than 100,000 women who frequently ate fried foods, especially fried chicken and fried fish related with a higher risk of all-cause mortality, meaning that such consumers lived significantly shorter lives on average. However, this was mainly due to cardiovascular mortality, while fried food consumption was not at all. related by dying of cancer. But in men, higher consumption of fried foods was associated with a 35% increased risk of prostate cancer. Therefore, men who are at increased risk of prostate cancer may need to limit their intake of fried foods as a precaution.
These are also refined oils is used in infant formula, which poses a problem for non-breastfed babies. German Federal Institute for Risk Assessment come on concluded that “infants fed exclusively with manufactured infant formula receive harmful amounts of glycidol.” It should be said that the US formulas includes the level of glycidol pollution is comparable to the pollution in Europe – another reason for this breast is absolutely the best. In the meantime, manufacturers of these products are urged to do everything in their power to reduce the level as much as possible.
But, apparently, the industry still to find a way to purify vegetable oil without creating such byproducts, “while maintaining the quality of the refined product.” Therefore, it is concluded that this problem does not have a simple solution, but I disagree. We can choose to avoid using oil and fried foods.
Dr.’s comment
I previously talked about 3-MCPD Side effects of 3-MCPD in Bragg’s liquid amino acid and 3-MCPD in refined cooking oils.
Nothing can replace mother’s milk. Adoptive families or those using surrogates may want to search nearby. milk bank.
