Food is an important thing in human life, but what will happen if we eat burnt food?
Burnt foods such as satay, burnt bread or other food ingredients that are cooked until "burnt" are often considered to be a trigger for cancer, especially gastrointestinal cancer, but is this true? Let's discuss in this article.

Burnt food and food cooked at too high a temperature can contain Heterocyclic Amines (HAC) and Polycyclic Hydrocarbons (PAHs), where these compounds are a cause of cancer by changing DNA in the body and are mutagenic.

HAC forms when meat is exposed to high temperatures for a long period of time. The longer the cooking process is done, the higher the content. The trick is to heat the meat in the microwave briefly before cooking it on high heat. So that the cooking time can be reduced and the HAC produced decreases. PAHs are formed when fat dripping from meat causes fire and smoke. Smoke contains PAHs, which stick to meat.

Researchers suggest that cancer risk can be reduced by avoiding sugar-based marinades, turning meat frequently, reducing the temperature of the pan and/or microwaving meat to shorten cooking time.

Apart from the two compounds above, burnt food also contains an organic compound called acrylamide, which is toxic and carcinogenic. Generally, acrylamide is found in foods rich in carbohydrates that are heated above 120 degrees Celsius. When it enters the body, acrylamide can turn into glycidamide which can damage DNA. Uncontrolled cell growth due to DNA damage can lead to cancer.

To reduce these risks we can apply the "golden rule" that has been suggested by many medical experts, which is to cook food until it is yellow, not brown or black. This limits the formation of acrylamide.


Author : A. Andryani, dr.,Sp.PK (Doctor in charge of PRAMITA Clinical Laboratory Branch Jl. Amir Mahmud No. 460 Cimahi)