Benzoquinone is a representative substance of polycyclic aromatic hydrocarbon carcinogens, especially 3,4-benzo[a]pyrene, an organic compound with obvious carcinogenic effect. It does not accumulate in the body and has a faster rate of metabolic clearance. However, the contact carcinogenic effect is relatively strong. Experiments have shown that benzopyrene is applied to the ears of rabbits. Tumors grow on the ears of rabbits after several dozen days.
In the human body, most of the close contact with benzopyrene, in addition to the lungs, is considered to be the digestive tract. Therefore, cancer risks of the digestive system such as lung cancer, esophagus, stomach, and large intestine are not taken care of if they do not pay attention to sources of benzopyrene. It may rise.
These foods you eat often contain benzopyrene.
Yes, the highest content of benzopyrene is smoked foods, such as street-selling kebabs, smoked fish, bacon and the like;
When cooking, frying, roasting, and roasting fish, they will produce a little benzopyrene, especially fishy foods that are burnt. The content of benzo[a]pyrene will be considerable, along with other carcinogens such as heterocyclic amines and acrylamides. Suspected carcinogens are "come together."
Because many of these foods are particularly fond of eating, the carcinogens such as benzopyrene and other polycyclic aromatic hydrocarbons are also more willing to accept, so that benzopyrene appears to be more "homely" and "friendly", although its toxicity is not much better than melamine Times.
Expert Weapons: How to reduce carcinogenic hazards of benzo(a)pyrene
However, in daily life, cooking and heating are unavoidable, and most of the fried foods are unwilling to give up. What can we do to minimize the harm of carcinogens such as benzopyrene? We will give you support here.
1, eat fried, smoked food limited frequency limit. If you really like it, set yourself a rule. For example, eat once or twice a month. When eating fried foods, control the amount of food. If there is a dish fried in one meal, other dishes will be lighter and less oily, preferably cold dishes, steamed dishes, stews, etc.
2, away from all the fried, smoked stalls. If you really want to eat, buy it and leave immediately, do not forget to return before the stall. On the road to see this kind of stall, quickly hold your breath and run in the past, less inhalation of cancerous smoke.
3. When eating barbecue outside, choose a store with good ventilation and smoking conditions. Do not smell smoke while eating. Don't burn the barbecue.
4. When eating grilled fish outside, wait for the waiter and do not bake the fish. Wherever it is baked, it must be thrown away, and do not allow it to soak in the oil in the pan to prevent the carcinogen from spreading into the oil.
5, when your own home barbecue grilled fish, use an oven that can control the temperature, not directly on the gas or electric oven.
6, if you do fried food at home, try to control the oil temperature when frying, shorten the frying time, fried color is not too deep, pale yellow just fine. The higher the oil temperature, the darker the color, resulting in more toxic and carcinogenic substances. It is ideal to control the temperature at 160-180 degrees during frying. There are few fumes when it is fried and there will be a lot of foaming after the food is thrown in, but it will not change color immediately. If you have smoked a lot or the food is discolored too quickly, it means the temperature is too high.
7. When the family occasionally bombs something, frying oil should not use soybean oil, corn oil, sunflower oil and other unsaturated fatty acid oils. It is best to use palm oil or animal oil. Without these oils, peanut oil and rice bran oil are slightly better.
8, when frying food, clean up oil impurities in time. When frying foods, small residues or crumbs are often left in the pan. After repeated frying for a long time, they will become black and gooey and produce a lot of harmful substances. When they are dissolved in oil or on the surface of food, it will be harmful to health. . Therefore, when frying food, prepare a small mesh or colander with a fine mesh to remove the impurities in the oil.
9, do not repeatedly use frying oil. When repeatedly fried, carcinogen production rises sharply and trans fatty acids and toxic lipid oxidation products are produced.
10. After the first dish is fried, you must brush and cook the second dish. Oils and food residues that adhere to the surface of the pan are heated again, producing a variety of harmful substances including carcinogens. It was reported many years ago that there was benzopyrene in the scale.
11. Do not make the oil smoke for a long time. There are various toxic substances in the fumes, especially if the temperature is too high during smoking. The fumes will contain more benzopyrene, which will increase the risk of lung cancer after inhalation. Before cooking, open a range hood and don't hurry to turn off the hood after cooking. It's best to open it for more than ten minutes and clean the fumes in the kitchen.
12, if you must eat smoked and fried foods, do not mix with other high protein foods, but with green leafy vegetables, raw vegetables and beans, whole grains eat together. Green leafy vegetables contain a large amount of chlorophyll and antioxidants, can reduce the mutagenic effect of carcinogens in fried foods to a certain extent.
If possible, it is best to avoid deep-fried and smoked dishes in the home. Instead, use stir-fries, oven roasting, and decoction. For example, there are many semi-finished products wrapped in fried flour, such as chicken rice, chicken ribs, and shrimp cakes. In the processing of such foods, you may wish to abandon the frying method and try decoction. The specific approach is to put a little oil at the bottom of the pan, add a spoonful of water, and use steam to heat and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients. The food made by decoction method is crispy and tender inside, and its taste is just as good, but the fat content is not high, and the carcinogen content is also very small.
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