nutrition 27
JUNE, 2018 | The HEALTH
nutrition 27
RF123
Food cooked in high temperature hazardous
Reduce fried food intake as there is a strong link between dietary frying with cancer incidence.
TUDIES conducted at the Mount Sinai
S
School of Medicine in 2012 show that consuming foods that are cooked in hightemperature produces a toxic substance called methylglyoxal which may cause metabolic syndrome problems associated with obesity, bowel movements, insulin resistance, immune disorders and diabetes.
Dr Norman( pic) Clinic Sdn Bhd managing director Dr Norman Mohd Norawi emphasised that these toxins cause oxidation and inflammation in the human body.
“ According to the study, we can take anti-oxidants such as curcumin in turmeric and other vitamins such as vitamin B complex, vitamin C and vitamin E to combat this inflammatory or inflammatory effect,” he said.
He pointed out that foods cooked in a high temperature to a dark brown will also produce toxins called‘ heterocyclic amine’ which can lead to the mutation of genes that eventually causes cancers such as breast cancer, colectomy, bowel, stomach, oesophagus, lungs, liver, prostate and so on.
“ Eating raw vegetables and more fruits is a great way to combat this glycotoxin effect. Studies show that there are anti-cancer gene or anti-cancer compounds such as indole-3-carbinol and‘ chlorophilin’ in some types of vegetables such as broccoli and cabbage. Anti-oxidants that are also anti-cancer compounds are also found in different types of fruits,” he said.
However, he advised to reduce fried food intake as there is a strong link between dietary frying with cancer incidence.
Low coronary heart disease attributed to fish intake
THE initial findings of scientists found that the Inuit or Eskimo community have very low coronary heart disease and lower cholesterol level than the average community in cities in the United States( US) and Europe. This is due to the fact that Eskimo’ s diet consists largely of seafood especially fish compared to vegetables.
Studies have also shown that the Japanese community— known for including large amounts of fish in their daily diet throughout the world— have very low coronary heart disease compared to those in the US. Similar observations are Mediterraneans who eat lots of fish and seafood. The conclusions of the study suggest that fish such as salmon, tuna, sardines, mackerel and trout and most seafood are rich in omega 3 fatty acids which are good fats for heart health.
Similarly, on September 8, 2004, the Food and Drug Administration( FDA) issued a statement supporting Omega 3( EPA & DHA) as a supplement that reduces the risk of coronary heart disease. It also recommends consuming fish regularly to lower the risk of coronary heart disease.