Fried vegetables also carcinogenic? Fried zucchini carcinogens most "zucchini, garlic, onions and other vegetables will produce a high temperature frying may cause carcinogenic acrylamide." Recently, the food safety center published the first general diet research report, causing people to worry about cooking vegetables. Say barbecue, bacon easy to produce carcinogens, it is no surprise, but it is also carcinogenic fried vegetables and how? The following is the domestic authoritative experts, for your health tips on the table. Report on the first row of fried zucchini Cancer Center for food safety release said, the center in 2010 to 2011 years, collected a total of 133 food samples, including meat, vegetables, beans and wheat products. The sample 47% may cause carcinogenic foods contain acrylamide, which contained the highest snacks, an average of 680 micrograms per kilogram, followed by vegetables and their products, an average of 53 micrograms per kilogram. The center will be 22 kinds of vegetable samples sent to the laboratory, they were used 1200 watts and 1600 watts of power electromagnetic oven without cooking oil fried, time is 3 minutes and 6 minutes. The results showed that the longer the cooking time and the higher the temperature, the more acrylamide released by vegetables. The result of adding edible oil fried and dry fried was no different. Among them, acrylamide and zucchini temperature after heating up to the release, the average of up to 360 micrograms per kilogram, just below snacks like potato chips and French fries (680 micrograms) (390 micrograms). Garlic and onions were released 200 micrograms and 150 micrograms of acrylamide per kilogram, respectively, after cooking at high temperature, ranking second and third. In addition, water spinach (140 micrograms) and pepper (140 micrograms), eggplant (77 micrograms), broccoli (61 micrograms) and Luffa (60 micrograms), celery (54 micrograms), mustard (52 micrograms) were in the top ten. In contrast, lettuce, spinach, amaranth after the release of acrylamide, less than 10 micrograms per kilogram per kilogram. In addition, the average daily intake of acrylamide in Hongkong people was 0.21~0.54 micrograms per kilogram of body weight, and the exposure limit was 334~1459. The average daily acrylamide intake in mainland China was 0.286~0.49 micrograms per kilogram of body weight, and the exposure limit was between 367~1069. Generally speaking, the smaller the exposure limit, the higher the public health concerns, and vice versa. Generally speaking, Hongkong and the mainland are in the "noteworthy" level. Experts explain the principle of vegetable carcinogenic fried vegetables on the people of carcinogenic doubt, Center for food safety consultant He Yuxian explained that the asparagine and reducing sugars containing food, after frying temperatures above 120 degrees Celsius, will produce a chemical reaction, the formation of acrylamide. Asparagine is a natural amino acid, which has high content in beans and vegetables. The content of asparagine in different vegetables is different, so the release of acrylamide will be different. Is this a scientific statement? Reporters interviewed the national vegetable engineering technology research center researcher He Hongju. When he saw the report, he thought, "this research has some guidance. Before, we only knew fried, grilled starch cancer

炒蔬菜也致癌?炒西葫芦致癌物最多“西葫芦、大蒜、洋葱等蔬菜一经高温煎炒会产生可能令人致癌的丙烯酰胺。”近日,食物安全中心发表的《首个总膳食研究报告》引发了人们对烹制蔬菜的担忧。要说烤肉、腌肉易产生致癌物,一点也不稀奇,但这炒蔬菜怎么也会致癌呢?以下是国内权威专家,为您餐桌上的健康支招。炒西葫芦排致癌首位食物安全中心发布的研究报告称,该中心于2010年至2011年间,共收集了133种食物样本,包括肉类、蔬菜、豆类及麦制品等。结果发现样本中47%的食物含有可能令人致癌的丙烯酰胺,其中,零食类所含最高,平均达到每公斤680微克,其次是蔬菜及其制品,平均每公斤含53微克。该中心又将22种蔬菜样本送到实验室,将它们分别用1200瓦和1600瓦电力的电磁炉不加食油干炒,时间为3分钟和6分钟。结果发现炒菜时间越长、温度越高,蔬菜释放出的丙烯酰胺就越多,加入食用油炒和干炒的检测结果无异。其中,西葫芦高温加热后释放出的丙烯酰胺最多,平均每公斤高达360微克,仅低于零食类的薯片(680微克)和炸薯条(390微克)。大蒜、洋葱在高温烹调后,平均每公斤分别释放200微克、150微克丙烯酰胺,位列第二、第三名。此外,空心菜(140微克)、灯笼椒(140微克)、茄子(77微克)、芥兰(61微克)、丝瓜(60微克)、西芹(54微克)、芥菜(52微克)均进入前十名。相比之下,生菜、菠菜、苋菜在炒制后,释放出的丙烯酰胺较少,平均每公斤低于10微克。另外,报告显示,香港人每日膳食中,平均摄入丙烯酰胺量为每公斤体重0.21~0.54微克,暴露限值介于334~1459。而中国内地居民平均每日丙烯酰胺摄入值为每公斤体重0.286~0.49微克,暴露限值在367~1069之间。一般来说,暴露限值越小,对公众健康值得关注的程度就越高,反之亦然。总的来说,香港和内地都处于“值得关注”的水平。专家解释蔬菜致癌原理关于老百姓对炒蔬菜致癌的疑问,食物安全中心顾问医生何玉贤解释,含有天门冬酰胺和还原糖的食物,经过120摄氏度以上高温炒制,会产生化学反应,形成丙烯酰胺。天门冬酰胺是天然的氨基酸,在豆类、蔬菜中的含量较高。不同蔬菜中天门冬酰胺含量不同,因此释放出的丙烯酰胺会有差异。这样的说法科学吗?记者采访了国家蔬菜工程技术研究中心研究员何洪巨。他看到此次报告后认为,“这个研究有一定的指导性。之前,我们只知道油炸、烧烤淀粉类食品,比如炸薯条、烤土豆片中含有丙烯酰胺。但报告指出高温炒蔬菜也会释放丙烯酰胺,值得重视。”中国农业大学食品科学与营养工程学院副教授范志红在了解这一说法后表示:“实验本身其实是‘美拉德反应’,简单来说,含有碳水化合物和氨基酸的食物,经过120摄氏度以上高温烹制后很容易发生此反应,释放出丙烯酰胺。并且,高温加工过的蔬菜,其他各项营养指标也不会好。”此外,她还指出,口感上比较酸的蔬菜,如番茄等,较不易发生“美拉德反应”。而口感上发甜的蔬菜,本身含糖就多一些,再加上酸度低,相对更容易发生此反应,比如实验提到的西葫芦、洋葱等。老百姓不禁要问“丙烯酰胺”究竟是什么?据何洪巨介绍,它原被认为是工业化学物,但近年发现,高温油炸、烧烤食物也会产生大量丙烯酰胺,这种物质很有可能致癌。国际癌症研究机构已将丙烯酰胺列为第二类致癌物。此外,丙烯酰胺还会损害人体神经系统,摄入高剂量的丙烯酰胺会令人情绪低落,产生幻觉,甚至失去记忆。炒蔬菜前别切太薄报告一经发表,立即引起不少公众恐慌。但情况真的如此严重吗?对此,范志红表示,从理论上讲,实验本身并没有问题,但和老百姓日常处理蔬菜的情况不太相符。如果据此结论就提倡人们别炒某些菜了,并不太合理。平时做饭,很少人会将蔬菜在滚烫的锅里炒那么久。六七分钟就很容易把蔬菜炒焦,影响口感。而且,一般来说,炒蔬菜时,多少会出些水,锅内温度会随之降低,不易达到发生“美拉德反应”需要的高温。不过,实验提醒了人们,炒糊的菜不要吃,其有害物质会明显增加。另外,蔬菜不要烤着吃,烤后焦黄、变深、发黑的蔬菜,往往发生过“美拉德反应”,含致癌物。对于健康的烹调方式,首先,范志红建议,千万不要等到油冒烟了再炝锅。这种做法除了使菜更易释放丙烯酰胺,还会产生很多有毒物质,对身体有百害而无一利。其次,她推荐用煎闷,也叫水煎的方法炒菜,即先放油,待油温合适后把菜放进去,等温度升高,蔬菜有水渗出了,马上盖锅盖把菜闷起来。这时,蒸汽一下子就会起来,100摄氏度的蒸汽完全能把菜闷熟。只是需注意把握火候,最好用中火,因为火太小,蒸汽就起不来了。中国农业大学食品科学与营养工程学院副教授朱毅也强调,报告虽有其科学性,但老百姓千万不要因噎废食。她建议:一、报告中上榜的蔬菜能生吃的尽量生吃。二、多用蒸的方法烹调,少用高温煎炒。三、炒菜前先用水焯1分钟,缩短炒制时间,不过经过两次加热,维生素损失会比较多。四、最好低温烹调,控制锅中食物的温度,也可降低致癌风险。五、蔬菜在加工时尽量别切成薄片,因为越薄受热越快,越容易释放出丙烯酰胺,最好把菜切成大一点的块状。扫描下方二维码,回复“肥胖”即可测试你的肥胖恐惧指数!扩展视频(本视频与原文无关,仅作参考) 高温炒蔬菜 小心丙烯酰胺致癌相关的主题文章: