Pay attention to some hot news on the internet and discover that some people say "bergamot is carcinogenic and cannot be eaten". How can a melon vegetable that looks like "two palms in ten" still cause cancer? Digging out the truth and restoring the truth, bergamot is not so terrifying

Pay attention to some hot news on the internet and discover that some people say "bergamot is carcinogenic and cannot be eaten". How can a melon vegetable that looks like "two palms in ten" still cause cancer? Digging out the truth and restoring the truth, bergamot is not so terrifying.

Bergamot, a "delicious and nourishing" vegetable and fruit:

Bergamot, a common "melon vegetable", is a "family" along with bitter gourd, winter melon, zucchini, and pumpkin. Bergamot is a "nutritious ingredient" that contains multiple nutrients, including carotene, mineral potassium, folic acid, niacin, and other nutrients. Its content is commendable.

Bergamot is a "fragrant and delicious" gourd food that can be eaten directly as a fruit or as a vegetable for frying and stewing.

Eating bergamot can cause cancer?

There is a rumor on the Internet that "eating bergamot melon causes cancer". The source of the saying is that "bergamot melon will produce acrylamide after frying". Everyone knows acrylamide is a "carcinogen", so this statement came into being.

The chayote will indeed produce acrylamide after high temperature frying, which is mainly because "some amino acids (mainly aspartic acid) and glucose and other reducing sugar substances have been heated at high temperature for a certain time, and Maillard reaction has occurred". The formation of acrylamide is due to the occurrence of Maillard reaction. However, Maillard reaction is a relatively basic reaction in biochemistry. It is precisely because of this reaction that food has attractive colors and intoxicating aroma (baked bread, sausage and other foods).

Acrylamide is indeed a "neurotoxic potential carcinogen". The current research conclusion has proved that "acrylamide is associated with breast cancer, prostate cancer, colorectal cancer and other cancers".

However, it is worth noting that acrylamide is a substance widely present in fried, roasted, puffed, and fried foods. Even daily household cooking (such as stir frying, frying, and roasting) can produce acrylamide.

Although acrylamide is a carcinogen, it is not terrible as described in rumors; The International Agency for Research on Cancer (IARC) under the World Health Organization (WHO) has assessed acrylamide and classified it as "Category 2A carcinogen". Although acrylamide is a "Class 2A carcinogen", it is not as good as you think; "Class 2A carcinogen" refers to "foods with high carcinogenic potential", specifically "animal experiments have confirmed that there is a clear carcinogenic effect, but the effect on human body is not clear"; Here, you should be clear that the classification of carcinogen only means that "acrylamide may cause cancer, but there is no clear evidence to prove that people will cause cancer as long as they eat it".

In other words, no matter whether the carcinogen is classified or not, whether it is Class 1 or Class 2, the carcinogen is strictly speaking only likely to increase the risk of cancer, which does not mean that "you will definitely cause cancer if you eat it"; Cancer is a very complex disease that is the result of a combination of multiple factors. It is not because you simply consume a certain food that you will develop cancer. It is more closely related to genetics, diet, sleep and other lifestyle habits.

Any toxic reaction should have a clear "dose", especially in the case of carcinogenesis:

The internationally authoritative magazine "Food and Chemical Toxicology" clearly states that the safe intake limit for the carcinogenic effect of acrylamide is "2.6 micrograms per kilogram of body weight", and the safe intake for neurotoxicity is "40 micrograms per kilogram of body weight". For example, a person with a normal weight of 70 kilograms can withstand a safe intake of 182 micrograms and a safe intake of 2800 micrograms for neurotoxicity. These two "numbers" are equivalent to eating a few pounds and a dozen pounds of fried bergamot at once. Do you think a normal person can do this? Moreover, this "safe intake" does not mean that "exceeding this dose will definitely lead to cancer", its significance is only that "exceeding this dose will increase the risk of cancer".

That is to say, although fried bergamot may produce acrylamide, this amount is very small, and relying on the normal amount consumed by the general population is not enough to cause harm to the body. In addition, from the perspective of cooking methods, the acrylamide produced by stir frying bergamot itself is more than that produced by boiling bergamot, and boiling bergamot will be safer. From a nutritional perspective, we also recommend choosing low-temperature cooking methods such as "steaming, boiling, and stewing" to retain more nutrients in the food and restore its true taste.

Eat vegetables such as bergamot, and some suggestions for everyone:

1. Bergamot and other gourd vegetables are a type of "excellent ingredients" that have beauty, taste, and nutrition. It is recommended that you consume them regularly, and eat gourd vegetables more than four times a week.

2. Eating vegetables should be in moderation. The daily consumption of vegetables should reach 300-500 grams, and dark colored vegetables are recommended to account for more than half (it is recommended to eat at least 5 types of vegetables with at least 3 colors per day).

3. Choose appropriate cooking methods to gain more comprehensive "nutrition"; Recommend everyone to use "steaming" or "water oil stewing" to process vegetables, control the heating time, reduce oil and salt, and restore delicious taste.

4. When processing and cooking vegetables, remember to "wash first, cut later, add salt to the pot, stir fry and eat now, and cook now" to increase the health of your diet and stay away from various food safety issues.

A vegetable that you are not very familiar with, and an unreliable statement, I hope you can take a rational view. "Food carcinogenesis" is not simple from a certain perspective, and "acrylamide" is not as scary; Eat vegetables seriously and reap a caring and healthy experience.

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