【首次營養師飲食諮詢及醫療級身體成份分析】
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【高溫烹煮或加工產生的污染物】
一些烘焙食品，尤其麵包或薯條，它的色澤或「金黃」程度往往遺成為了我們選購時的準則，而你又有否想過這種誘人的金褐色其實屬於一種可能影響我們神經系統的物質。
當澱粉質經高溫烹煮時(120°C或以上)，食物中天然存在的游離氨基酸(天門冬酰胺)與還原糖(葡萄糖及果糖)的化學反應，丙烯酰胺主要就是因此褐化反應而產生的，就正是各烘焙及煎炸食品變成金褐色開始。
除了透過控制烹煮的溫度及時間，以減低丙烯酰胺從膳食中的攝入量外，我們還可以：
🔸如要煎炸、烘焙或烤食物時只烹煮至金黃或淺黃色
🔸多以水煮及蒸煮的烹調方式
🔸不要把薯仔儲存放於雪櫃
💡營養師提提您
由於流行病學研究暫時未能提供一致的證據證明人體對於丙烯酰胺的膳食攝入與癌症風險、生殖或發育相關範疇有關，但亦應避免大量進食加重新陳代謝的負擔。———————————————
【Contaminants In Heat Cooked and Processed Foods】
The degree of “golden brown” is often inherited as the criterion when we purchase bakery goods, especially bread and french fries. However, have you ever thought about this tempting golden brown can be a contaminant that can affect your nervous system?
When the starch is cooked at a high temperature of 120°C or above, a naturally occurring free amino acid asparagine in the food will react with reducing sugars, particularly glucose and fructose as part of the Maillard reaction. Acrylamide is mainly produced by this browning reaction, which is when bakery and deep-fried goods start to turn into golden brown.
In addition to reducing the dietary intake of acrylamide by controlling the cooking temperature and time, we can also:
🔸Aim for a golden yellow colour or lighter when deep-frying, baking or roasting starchy food
🔸Mainly boil and steam when cooking
🔸Do not store potatoes in the refrigerator
💡Friendly reminder
Although the epidemiological studies have not supported any consistent evidence that the occupational exposure of dietary exposure to acrylamide is associated with an increased risk of cancer, reproductive or developmental problems in humans, avoidance of acrylamide is still necessary to reduce the burden of metabolism.
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