Most people know that charred food is bad for our bodies. The most common thing mentioned when eating charred food is that it causes cancer, but there are actually no accurate research results, and it is a topic that requires further research.

Charred Food and Acrylamide: Scientific Exploration

Scientists have found that charred food, especially heat-treated food, produces a chemical called acrylamide. A 2002 study at Stockholm University confirmed that acrylamide is formed when foods such as potatoes, bread, and biscuits are heated above 120°C.

Acrylamide is considered dangerous to humans in several ways, and research has been conducted to clarify its effects on human health.

Acrylamide and Health

Research is underway on the effects of acrylamide on nerve cells in the human body and the risk of neurological disorders. Scientists believe that acrylamide is neurotoxic, but the exact mechanism of how it works is still unknown.

However, animal studies have shown that acrylamide has caused cancer, and theories have been raised that it can attack structural proteins within nerve cells or damage nerve cells.

There is also evidence that acrylamide may be associated with neurodegenerative diseases such as dementia. However, it was later revealed that the experiment was not fair. The amount of acrylamide used in animal experiments was about 2 tons per person, which is equivalent to consuming a large amount at once. Therefore, it is not yet clear how acrylamide actually affects humans.

Acrylamide in Children and Pregnant Women

The relationship between acrylamide and its effects on children and pregnant women is also one of the important research issues. According to Associate Professor Federica Laguzzi of the Karolinska Institute in Sweden, dietary acrylamide may be related to neurological developmental disorders in children, and in pregnant women, a correlation was found between the risk of low birth weight, head circumference, and increased length in newborns.

However, even after being classified as a "possible carcinogen" for 30 years, there is no conclusive evidence that acrylamide actually causes cancer in humans.

A study in the Netherlands found a risk of endometrial and ovarian cancer in women who were exposed to higher levels of acrylamide, and a correlation was found with an increased risk of kidney cancer, but this is still not certain, and it has not been confirmed by other researchers outside the Netherlands.

Carcinogen Benzo[a]pyrene

Originally, benzo[a]pyrene is a substance containing carbon, and it is a substance that occurs when any organic matter is burned. It is usually found in diesel exhaust and cigarettes, and it is a confirmed carcinogen classified as IARC Group 1.

The story of benzo[a]pyrene came after it was announced that benzo[a]pyrene was detected in toast, which Westerners enjoy eating. However, there have been no confirmed cases of cancer due to toast.

Even if benzo[a]pyrene enters the digestive tract, it is broken down by enzymes in the small intestine, and the outer wall of the digestive tract is constantly being worn away and regenerated, so the probability of cancer developing from eating toast is extremely low.

Measures Taken by the Food Industry

In 2010, the Food and Agriculture Organization of the United Nations and the World Health Organization's Joint Expert Committee on Food Additives suggested that more long-term research is needed to draw conclusions about the link between acrylamide and cancer, but also suggested that acrylamide levels in food should be reduced.

The food industry is taking steps and a variety of measures to reduce acrylamide levels, particularly in wheat-based products. Research and resources are being invested to reduce the potential for acrylamide formation in wheat grains. Wheat grains accumulate a substance called asparagine, which is associated with acrylamide formation.

As a result, researchers have tried to improve this process using genetic modification techniques, and some products have succeeded in significantly reducing their acrylamide content.

Acrylamide Management in Home Cooking

In everyday life, you should be careful when home cooking to reduce acrylamide intake. For example, when making French fries, soaking cut potatoes in hot water for 10 minutes can reduce acrylamide formation by up to 90%.

Conclusion and Prospects

There is still a long way to go to prove the exact relationship between acrylamide and the risk of cancer, and it is a topic that needs to be continuously studied. However, it is important to maintain healthy eating habits based on current information and reduce acrylamide as much as possible.