[ILMU MUDAH]: DAGING BAKAR, ACRYLAMIDE DAN CANCER. BENARKAH ADA HUBUNGAN?
Edited by ipes2 at 4-3-2021 06:25 AMAntara makanan favourite saya ialah daging bakar, dan antara party-party yang paling best berkelompok, ialah BBQ parties. Ramai kawan-kawan yang dapat datang bersantai dan berborak. Tetapi, benarkah makan daging bakar boleh membawa kepada kejadian cancers (usus)? Para ibu-ibu dan housewives selalu bertanya begini kerana sekarang ini, banyak oven yang ada grill dan selalu masakan rumah ada components lauk yang telah dibakar.
Dalam muscles (seperti beef, meat, pork, ayam, ikan) ada amino acids, sugars, creatine dan creatinine dan bila kena temperature yang sangat tinggi (sampai jadi charred food tadi), akan terbentuk lah sekumpulan chemicals iaitu Heterocyclic Amines (HCAs). Bila lemak2 danlain2 cecair dari meat tadi jatuh atas api, terbentuk lah Polycyclic Aromatic Hydrocarbons (PAHs) yang akan masuk dalam asap dan naik lalu melekat kepada meat atas api tadi. HCA dan PAH ini telah diketahui dalam research lab sebagai yang boleh mengubah DNA, ie mutagenic, jadi, mampu membentuk cancers. Tetapi adakah ini cukup untuk membawa kepada kejadian cancers dalm badan manusia (badan manusia berbeza dari research labs)?
https://uf.cari.com.my/forumx/mforum/forum/202102/28/230143tghr8u1dsppp0mu1.jpg.thumb.jpg
Jawapan mudah, ialah: tidak cukup data untuk kerajaan dan doctors memberi nasihat sedemikian. Dalam research keatas binatang2 dalam lab yang diberi makanan bercampur PAH dan HCA, binatang2 tadi membentuk cancers di dalam badan mereka termasuk usus dan leukaemia. Tetapi, dose yang diguna dalam labs ini adalah beribu kali ganda dari yang dimakan dari BBQ dan daging bakar kita. Juga mereka kata, manusia tidaklah makan well-done BBQ dengan kerap.
https://uf.cari.com.my/forumx/mforum/forum/202102/28/230149wo6qshho9oyzsoz4.jpg.thumb.jpg
Namun begitu, banyak research2 lain dinegara barat yang menemui bahawa memakan daging merah yang diBBQ sehingga charred (well done), dikaitkan dengan penemuan kes kes cancer usus; tetapi ia bukanlah evidence yang kukuh, dan penemuan2 sebegini tidak boleh diguna untuk membuat rumusan. Juga, banyak pula research yang menunjukkan tiada association memakan BBQ well done dengan cancer usus. Hanya yang concrete yang ditemui (dan kita patut ingat), ialah memakan daging merah dengan banyak berkemungkinan adalah carcinogenic (boleh membentuk cancer) kepada manusia, dan negara barat memberi limit bahawa penduduk mereka boleh makan hanya 500g sahaja red meat seminggu (berat setelah di masak).
Pendirian peribadi saya: makan less than 500g daging merah seminggu; elakkan dari makan charred , well done daging bakar / ikan bakar secara routine. Ini kerana, saya suka elak benda2 yang ada desas desus nya. Saya ingin kehidupan yang lebih selamat.
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International Agency for Research on Cancer (IARC)
National Cancer Institute
Cancer Research UK
{:thumbo good info... seribulan replied at 1-3-2021 09:34 AM
good info...
sama2 cik seri.
selalu ada desas desus tentang daging dibakar dan risiko untuk mendapat cancers
seribulan replied at 1-3-2021 09:34 AM
good info...
sama2 cik seri.
selalu ada desas desus tentang daging dibakar dan risiko untuk mendapat cancers
ipes2 replied at 1-3-2021 04:39 PM
sama2 cik seri.
selalu ada desas desus tentang daging dibakar dan risiko untuk mendapat cancers
its how you eat your food. There is no absolute research mentioning u will get cancer. Steaks u makan medium rare sedap dengan red wine ipes! ipes2 replied at 1-3-2021 03:37 PM
sama2 cik seri.
selalu ada desas desus tentang daging dibakar dan risiko untuk mendapat cancers
Yg ni...Does burnt food give you cancer?In 'Perspectives'
by Dr Simon Cotton, Senior Lecturer in Chemistry
“If you’re offered a plate of blackened barbecue food this summer, you might think twice about eating it. It’s commonly thought that food that has been burnt could cause cancer.”
This is in part down to one particular molecule that forms when food is cooked at high temperatures, known as acrylamide. But while the chemical is a known potential toxin and carcinogen in its industrial form, the link between consuming it in food and developing cancer is much less clear.
The reason we even know about acrylamide’s potential dangers are down to a railway tunnel. Nearly 20 years ago, workers were building a tunnel through the Hallandss ridge on the Bjre peninsula in southern Sweden. Cows nearby started to show strange symptoms, staggering around and in some cases collapsing and dying. This prompted an investigation that showed that they had been drinking contaminated stream water and that the contamination was from a toxic molecule, acrylamide.
The construction workers had been using its polymer, polyacrylamide, as a crack sealant. This was, in itself, quite safe. But the polymer-forming reaction was incomplete, so some unreacted acrylamide was still present. The workers were tested to see if they also had unsafe levels of acrylamide in their blood, with a second “control” group of people who had no known exposure to industrial acrylamide used as a benchmark. However, it turned out that the control group also had surprisingly high amounts of acrylamide in their blood.
At first it was thought that burgers might be the source. Then high levels of acrylamide were found in potato products such as fried potatoes, as well as in coffee. It then became clear that acrylamide formation was associated with carbohydrate-rich foods, rather than protein-rich ones, and with foods that had been heated above 120°C (250°F), that is food that has been fried, roasted or baked. This was a new discovery, but acrylamide must always have been formed in this style of cooking, ever since cooking was invented.
Acrylamide is formed in reactions between the natural amino-acid asparagine and some (naturally-occurring) carbohydrates. You don’t find acrylamide in uncooked or boiled food. Dairy, meat or fish products are much less likely to contain acrylamide. It doesn’t matter whether the food is “organic” or not, it’s the type of food that counts. Acrylamide is also formed when smoking tobacco.
A “golden rule” has been suggested: cook food until it goes yellow, not brown or black. This restricts acrylamide formation, though if you cook at too low a temperature you are less likely to kill off bacteria, so there is more risk of food poisoning.
While scientists have identified the source of acrylamide, they haven’t established that it is definitely a carcinogen in humans when consumed at the levels typically found in cooked food. A 2015 review of available data concluded that “dietary acrylamide is not related to the risk of most common cancers”. Although, it added that a modest association for kidney cancer, and for endometrial and ovarian cancers in people who had never smoked, couldn’t be ruled out.
Meaty concerns
Going back to the barbecue, there are other chemicals in meat that could be a concern. These generally fall into two classes: polycyclic aromatic hydrocarbons (PAHs – compounds with several hexagonal “benzene rings” fused together) such as naphthalene and benzopyrene; and heterocyclic amines (HCAs). The PAHs are formed from meat fat and juices dripping onto flames in cooking, and HCAs are generated, again in cooking, from reactions between molecules including amino-acids and sugars.
Animal testing has shown exposure to high levels of chemicals such as these is linked with cancer, but these are levels of exposure much higher than humans would get from eating meat. Some studies do appear to have shown that meat that has been burned, fried or barbecued is associated with higher possibilities of certain cancers, but these links are hard to prove for certain.
If you are really concerned, you could reduce exposure risks by cooking in a microwave rather than over naked flames, and turning meat regularly. You could also eat less meat or replace the meat with vegetables when grilling. Of course, your food may not be as tasty, since grilling, baking or toasting produce a lot of molecules that enhance flavour. But if you have a healthy diet with lots of fruit, vegetables and whole grain food, none of which contain acrylamide, things are easier. It is all a question of proportion.
This article was first published on The Conversation. seribulan replied at 1-3-2021 05:45 PM
Yg ni...Does burnt food give you cancer?In 'Perspectives'
by Dr Simon Cotton, Senior Lecturer i ...
Opinion from a doctor can't be all accepted.Jangan cekik mentekadarah . Me and husband always eat ni kalau lepak Tuscan Terlioq tengok steak :'(:'(:'( confessorlady replied at 1-3-2021 05:00 PM
Opinion from a doctor can't be all accepted.Jangan cekik mentekadarah . Me and husband always ea ...
A former schoolteacher, Simon taught for some 30 years in state and independent secondary schools. He has written seven books, four as sole author. The two latest are ‘Every Molecule Tells A Story’ and (with Paul May) ‘Molecules That Amaze Us’. He has published extensively in the chemistry of the d- and f-block metals.Simon regularly writes Molecules of the Month for the Bristol MOTM site, for Chemistry Review magazine, as well as liaising with journalists and appearing on both radio
seribulan replied at 1-3-2021 06:04 PM
A former schoolteacher, Simon taught for some 30 years in state and independent secondary scho ...
Charred, Browned, Blackened?
confessorlady replied at 1-3-2021 05:31 PM
Charred, Browned, Blackened?
A “golden rule” has been suggested: cook food until it goes yellow, not brown or black.
.
.
confessorlady replied at 1-3-2021 05:05 PM
its how you eat your food. There is no absolute research mentioning u will get cancer. Steaks u ma ...
ya, sy setuju.. how u eat your food is quite important.
eg: many fish ada cacing (ini dibenarkan), tetapi cara makan fish yg di recommend ialah masak dengan betul2 (so, cacing ke, scolex ke, ova ke etc akan mati)
ye, sy bada sekotak lagi non-alcoholic atau 0%-alcohol red wine kat rumah.. tetapi jika sy bakar daging, sy sukar really well done sampai charred
seribulan replied at 1-3-2021 05:45 PM
Yg ni...Does burnt food give you cancer?In 'Perspectives'
by Dr Simon Cotton, Senior Lecturer i ...
good article.. i am happy that what i wrote tu tak jauh sgt dari apa yg mamat tu kata.
confessorlady replied at 1-3-2021 06:31 PM
Charred, Browned, Blackened?
that is my choice: charred.. bila nak makan ambik pisau kikis2 arangnya ha ha
ipes2 replied at 3-3-2021 03:26 AM
good article.. i am happy that what i wrote tu tak jauh sgt dari apa yg mamat tu kata.
Mamat dari U Birm tu... ipes2 replied at 3-3-2021 03:28 AM
that is my choice: charred.. bila nak makan ambik pisau kikis2 arangnya ha ha
One more info-
acrylamide formation was associated with carbohydrate-rich foods, rather than protein-rich ones, and with foods that had been heated above 120°C (250°F), that is food that has been fried, roasted or baked. seribulan replied at 3-3-2021 05:46 AM
Mamat dari U Birm tu...
i see.
chemist dia rasanya
seribulan replied at 4-3-2021 04:48 AM
One more info-
acrylamide formation was associated with carbohydrate-rich foods, rather than pr ...
oh macam tu
takleh makan kerak nasik banyak2 la cam ni
sy selalu makan kerak nasik sebab tak mo membazir
ipes2 replied at 4-3-2021 05:23 AM
i see.
chemist dia rasanya
Haah. You are correct :) ipes2 replied at 4-3-2021 05:24 AM
oh macam tu
takleh makan kerak nasik banyak2 la cam ni
sy selalu makan kerak nasik sebab tak mo...
Kant nangeh nasi tu...kata org tua2... huhu...
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