Allow Bake and Fried Food to Cool Down to Avoid Ingesting Carcinogens
Frying and microwaving food may put individuals at risk of ingesting greater numbers of furans, a compound that has been linked to cancer in animal studies, according to a new study.
Published in the journal Food and Chemical Toxicology, the scientists report they found three times as many furans in their fish fingers when they fried them in olive oil and two times as many using sunflower oil compared to when they baked them in the oven.
Compounding this, they reported, is the fact that reheating the greasy snack in the microwave once again increased the number of furans, this time adding 8.15 micrograms of furans per gram, compared to the original 10 added by the oven or 30 gained when fried in olive oil.
ased on their findings, the researchers deduced that the number of furans was lower when the temperature and frying time was shorter. The group also found that their numbers decreased the more time elapsed after cooking.
Published in the journal Food and Chemical Toxicology, the scientists report they found three times as many furans in their fish fingers when they fried them in olive oil and two times as many using sunflower oil compared to when they baked them in the oven.
Compounding this, they reported, is the fact that reheating the greasy snack in the microwave once again increased the number of furans, this time adding 8.15 micrograms of furans per gram, compared to the original 10 added by the oven or 30 gained when fried in olive oil.
ased on their findings, the researchers deduced that the number of furans was lower when the temperature and frying time was shorter. The group also found that their numbers decreased the more time elapsed after cooking.
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