"You can't eat burnt food, it will cause cancer!" What is the truth?

For food, success is also "temperature", and failure is also "temperature". When the food is heated at the right temperature, good things will follow: pathogenic bacteria and parasites are killed, making it safer; the fiber is softened, the protein is denatured, the taste is better, and many nutrients are easier to digest and absorb ; produce a variety of aroma components and coloring substances, more fragrant and better looking; but when the food is heated to too high temperature, bad things follow: vitamin C, B vitamins, and unsaturated fatty acids and other healthy ingredients If it is destroyed, it will also generate some harmful substances, including carcinogens. 120℃: Begin to produce "acrylamide" Acrylamide is a class 2A carcinogen recognized by the World Health Organization - a high possibility of carcinogenicity. This reaction can make food yellow and brown in color and release an attractive aroma, but it also produces acrylamide The darker the color and the stronger the aroma after cooking, the higher the content of acrylamide is usually. That is to say, baked steamed buns, bread and other foods contain a large amount of acrylamide. 200°C: Start to produce "heterocyclic amines". Foods rich in protein and amino acids (such as chicken, beef, pork and fish, etc.) will produce heterocyclic amines when heated over 200°C. Studies have found that heterocyclic amines are carcinogenic and cause Mutation, related to bowel cancer, breast cancer, prostate cancer and other cancers. , and some studies have shown that it may be produced when it exceeds 200 °C), and the fat in it will undergo chemical reactions to generate a class of stronger carcinogens - polycyclic aromatic hydrocarbons. One of the most famous is that the "killing power" of benzopyrene is greater than that of heterocyclic amines. Benzopyrene is listed by the World Health Organization as the highest class 1 carcinogen - it is a matter of probability that it is clearly carcinogenic to humans. But on a certain person, there are only 0 and 100%. If the food is burnt, it must have experienced high temperature burning, which must contain a large amount of carcinogens such as benzopyrene, heterocyclic amine or acrylamide. Especially the burnt part has higher carcinogen content. However, "dose determines toxicity". There is still no clear quantitative relationship between how many carcinogens in burnt food can increase the risk of cancer. Almost all the nutrients in the burnt part of the food are destroyed and there is no health benefit. The burnt part should also be removed before eating. So, if you can eat less, eat less, if you can, don't eat. As mentioned earlier, the higher the cooking temperature and the longer the cooking time, the more scorched and mushy the food will be, and the more carcinogens will be generated. Therefore, try not to handle food with excessive heat and avoid burning food.