During its elaboration, food can change their composition and, according to the culinary technique, toxic substances can be formed. Options instead of frying as a bake can reduce the increase in this substances and Prevent diseases.
It is one of the conclusions reached by the Nutrition Team of the Hospitality Service of the University of Navarra Clinic in Madrid through a study, conducted in the hospital with admitted patients.
In a press release, they explain that without changing the taste or the nutritional value, baking, instead of frying or roasting, it brings positive effects.
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Acryamides, more present when frying than when baking
The object of the study has been, fundamentally, the decrease in acrylamides, “a chemical that is naturally formed in food -rich foods prepared at high temperatures, usually during frying or roasting,” explain the researchers and researchers in the press release.
It should be taken into account possible effects of this substance because, as they argue, “a prolonged exhibition to high concentrations Acrylamide could increase the risk of cancer and other health problems such as muscle weakness or numbness. ”
Fundamental process of work was the analysis of two usual recipes, the croquettes of Madrid cooked and fried potatoes with paprika and oregano, for whose preparation a special baked program was designed, not of frying.
The conclusion, according to Concepción Manrique, director of the Diets Area of the University of Navarra Clinic in Madrid, is as follows:
Instead of cooking through traditional methods at temperatures above 180ºC, we use the oven and observe that acrylamides were not detected, or that their presence was significantly reduced, without compromising the flavor or visual appearance. ”
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“Promote culinary education”
The team of the University of Navarra Clinic, in two other studies, also analyzes factors such as “dietary diversity” and “the habits acquired from an early age.”
Varied feeding, according to experts, is related to the body mass index (BMI) and helps prevent metabolic diseases.
Patients with lower food diversity had higher BMI values. In older groups and young people, this relationship was inversely proportional, while in medium -sized adults the association was positive, ”reveals the nutritionist Maru Dulcich.
As Nutrition Specialist Teresa Pérez explains, it is important “Promote culinary education” From childhood because it contributes considerably to adopting a healthy lifestyle in adulthood.
(With EFE information)
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