HEALTH ISSUES OF POLYAROMATIC HYDROCARBONS IN FOODS

Polyaromatic hydrocarbons (PAHs) are a class of chemicals that are considered to be very hazardous to human health. They have been shown to cause carcinogenic and mutagenic effects and are potent immunosuppressants.

PAHs are formed and released during incomplete combustion or pyrolysis of organic matter such as oil, wood, garbage and coal.. They can contaminate food products such as dairy products, fruits, cereals, and vegetable oil through soil water and air. Apartment of environmental sources of contamination, PAHs may be formed during processing and domestic food preparation such as barbecuring, smoking, drying, roasting, baking, frying or grilling.

The amount of PAHs formed during cooking or processing depends markedly on a number of factors such as food type and heating and cooking methods. The following are some preventive measures that may be applied.

1.Avoid direct contact of oil seeds or cereals with combustion products during processes
2. Select lean meat and fish
3. Avoid contact of foods with flames when barbecuring
4. Cook at lower temperature for a longer time

Comments

Green tea ingredient may ameliorate memory impairment, brain insulin resistance, and obesity

Federation of American Societies for Experimental Biology A study published online in The FASEB Journal, involving mice, suggests that EGCG (epigallocatechin-3-gallate), the most abundant catechin and biologically active component in green tea, could alleviate high-fat and high-fructose (HFFD)-induced insulin resistance and cognitive impairment. Previous research pointed to the potential of EGCG to treat a variety of human diseases, yet until now, EGCG's impact on insulin resistance and cognitive deficits triggered in the brain by a Western diet remained unclear. Journal Reference: Yashi Mi, Guoyuan Qi, Rong Fan, Qinglian Qiao, Yali Sun, Yuqi Gao, Xuebo Liu. EGCG ameliorates high-fat– and high-fructose–induced cognitive defects by regulating the IRS/AKT and ERK/CREB/BDNF. The FASEB Journal, 2017; fj.201700400RR DOI: 10.1096/fj.201700400RR

How healthy is genetically modified soybean oil?

University of California-Riverside Soybean oil accounts for more than 90 percent of all the seed oil production in the United States. Genetically modified soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. But is that premise true? Just barely, say scientists. Researchers at the University of California, Riverside have tested a genetically-modified (GM) soybean oil used in restaurants and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.

Eagle Eye Science

Search This Blog