Since ancient times, many common foods have been beloved by people, and steamed buns are one of them. Moreover, people enjoy eating roasted buns, but they are unaware that such buns are detrimental to health, leading to various physical discomforts. In addition to roasted buns, many fried and baked foods contain acrylamide, a carcinogenic substance. For your own health, the editor recommends consuming such foods less often.
Why do people like roasted buns?
Since ancient times, people have favored many foods, such as congee, buns, noodles, and steamed buns. Among them, steamed buns are the most common food in every household. Nowadays, when making buns, people don't just use pure flour; they also add coarse grains to the dough.
Buns made from a variety of ingredients are both delicious and visually appealing, with various colors.
There are generally two ways to eat them: one is to steam them, and the other is to roast them. Roasted buns taste better than steamed ones and are more popular. Therefore, many families choose to slice the buns and slowly roast them in an oiled pan. Such buns smell great and are even more delicious to eat.
Frequent consumption of roasted buns can easily lead to cancer
This food is beloved and popular among many people, often consumed as breakfast or dinner. However, what people don't realize is that frequent consumption of such food can pose a significant health risk, and this risk is the cancer that people fear.
As early as many years ago, scientists conducted research on roasted buns, and the results were shocking. The tests revealed that they contain a considerable amount of acrylamide, which is one of the most common carcinogenic substances.
Frequently consuming foods containing this substance is harmful to your health, and in severe cases, it can lead to cancer. Therefore, it is best to consume such foods in moderation.
Where does the carcinogen in buns come from?
Why does frequent consumption of such food lead to cancer? The previous text has already told you the answer: because it contains carcinogenic substances!
Why does it contain carcinogens? This is what people are puzzled about.
If you only eat steamed buns, it is beneficial to your health. However, eating roasted buns is detrimental. This is because buns are a starchy food, and high-temperature heating of starchy foods produces acrylamide, and the amount is not insignificant.
After reading the above, you may be shocked, and even more so when you learn that many foods around you contain this carcinogen. Internationally, acrylamide has been found in thousands of foods, and research has preliminarily determined its source. It is the result of a complex reaction between certain amino acids and sugars in protein-containing and starchy foods under high heat, and it is closely related to the Maillard reaction.
Many starchy foods themselves do not contain a large amount of this substance; it is only after special processing that they produce carcinogens, and this processing is heating. Only after heating is a large amount of acrylamide produced.
The reaction required for this carcinogen to appear is one that people may not have heard of; it is internationally known as the Maillard reaction. The Maillard reaction is a series of reactions beloved in cooking, as it gives food wonderful aromas and attractive colors.
In addition to buns, commercially available baked bread, fried dough sticks, potato chips, and other foods also produce this reaction during their preparation. It makes food look good and smell enticing. Unfortunately, it is this very tempting reaction that brings acrylamide into our food. The optimal conditions for acrylamide formation are almost identical to those of the Maillard reaction.
What is the temperature for producing carcinogens?
This reaction produces carcinogens and requires a specific temperature. The reaction is most likely to occur between 130-180°C. Below 120°C, very little acrylamide is produced, and above 160°C, the production increases rapidly. 160°C happens to be the starting temperature for everyday stir-frying and deep-frying.
Therefore, when cooking any dish, the food will contain this substance. If food is fried or baked for a long time and becomes burnt, the carcinogen content will be higher, and the risk of cancer will also increase.
In other words, if during the cooking process the food's color becomes darker, it means the food contains more of this carcinogen. If people still eat it at this point, their health will inevitably be affected.