Diet is modifiable risk factor for chronic disease prevention as cancer, heart disease, diabetes and obesity.
Cooking could affect disease risk through its influence on weight position and diet quality as well as carcinogen development during preparing food.
Some foods contain bacteria and microorganisms dangerous for our health and wellness, that are only eliminated by cooking. There are different ways of cooking food foods: boiling, steaming, stewing, cooking, frying, barbecuing, roasting, microwave. Cooking food can improve taste, but it addittionally changes the healthy content and some overcooked food can become damaging.
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For instance, cooking red meat at high temperatures or charcoal grilling facilitates the development of heterocyclic amines and polycyclic aromatic hydrocarbons . The exposure to these carcinogens may increase cancer associated risk.
Local cooking processes also impact the bioavailability of some antioxidants in vegetables & fruits.
Time can be an essential ingredient in the development of well balanced meals
There are too many ways to produce a meal, and although cooking at home is correlate with improved dietary intake, it is vital to consider the several cooking methods and traditions, that impact health outcomes. Eating out home (OH) foods has been associated with bodyweight, obesity and poor diet quality. Eating foods cooked at home from basic substances has been linked to increased intake of fruits, vegetables and wholegrains, reduce BMI and better general health.
But time consumption data implies that time spent in preparing food is less for the common household in comparison to 30 years ago, and enough time spent exterior increases.
To choose a healthful way to make food, we can choose flavouring with spices, citrus, garlic and herbs, avoiding utilising cream-based sauces or margarine and reducing salt.
And we should absolutely remember something such as:
avoid cooking red meat with temperature
avoid profound frying foods
using low fat cooking methods
accurately measuring ingredients
avoid cooking meat until done well or heavily browned.
Foods to use minimally or moderately while preparing foods include
added sugars and sweeteners
animal fats
processed foods
red meat
salt
Extreme use of sugar has been linked to increased bodyweight, high blood pressure and poor lipid profiles, canine extra fat consumption has been associated with an increase of obesity risk: red meat have been associated with increased risk of cancer, cardiovascular diseases and all-cause mortality.
Whole grain utilization has been associated with reduced risk of type II diabetes, colorectal cancer and coronary disease.
Existence of histamine in the foodstuffs
The histamine level in foods changes according the cooking method used to get ready it. Frying and grilling increase histamine level in foods, whereas boiling may reduces it (beef, seafood, fruit and vegetables increase histamine with frying and grilling). That is important more for histamine-sensitive or vulnerable patients.
Occurrence of acrylamide in the meals
Acrylamide is formed in high-carbohydrate foods during temperature processes such as frying, cooking, roasting and extrusion. Although acrylamide may form during professional producing of food, high levels of the chemical substance have been within home-cooked foods, mainly potato and grain- established products. An excessive amount of acrylamide is browned fries and in dark toasted bread, than light or medium toasted bread. The top color is correlated highly with acrylamide levels. The acrylamide is at coffee too.
Soaking raw potato slices in drinking water before frying was able to lowering acrylamide levels in French fries.
Vitamin supplements B, beta-carotene and vitamin C
Vegetables & fruits are the full resources of these vitamin supplements, with antioxidative and anticarcinogenic properties.
