Biscuits are the favorite of many young people and children, usually a few bags in the bag, you can always take out to fill the stomach. But did you know that in addition to being high in salt, oil and sugar, cookies can also be carcinogenic?

According to the original Hong Kong Council for Testing and Research report, the safety tests in this report mainly examined three types of substances: 3-MCPD, propylene oxide and acrylamide. The former can damage kidneys and affect the male reproductive system in animal experiments, and the latter is genotoxic and carcinogenic. We are not unfamiliar with acrylamide, why is it also found in cookies? Can we avoid it in our daily life?

The Hong Kong Consumer Council detected carcinogenic acrylamide in five types of cookies, these five cookies, including the familiar big brand "Oreo Original Mini Biscuits", the other cookies for the "synthetic ping pong more than the cake", "Lee Crisp cheese-flavored sandwich cookies", "Jacobs Original Cream Crackers 93% wheat grain" and "Jules Raymond Lemon Flavored Sandwich Biscuits", these five cookies are produced in Malaysia.

The Hong Kong Consumer Council said long-term intake of acrylamide in the cookies could lead to reproductive problems, while Malaysia's Ministry of Health responded that the five cookies did not contain more than the European Union's standard of 350 micrograms of acrylamide per kilogram, which is not a significant threat to human health.

The International Agency for Research on Cancer (IARC), an agency of the World Health Organization (WHO), classifies carcinogens as Class 1, Class 2A, Class 2B, Class 3 and Class 4 according to the degree of evidence of carcinogenicity, and the acrylamide found in the five cookies belongs to Class 2A, which means that they have limited evidence of carcinogenicity but no significant effect on humans. Limited evidence of carcinogenicity in humans, but sufficient evidence of carcinogenicity in animals In addition, in some animal experiments, researchers also acrylamide has potential neurotoxicity.

It's worth noting that acrylamide is difficult to avoid in food, and the detection of acrylamide in cookies is not the first time it's happened. Previously, Huang Yufang, deputy chief physician of the nutrition department at Guangzhou Medical University Cancer Hospital, pointed out that acrylamide is not added by human initiative, and that almost all starch-rich foods that are deep-fried will produce the carcinogen acrylamide.

Acrylamide is mainly in high-carbohydrate, low-protein plant food heating (120 ° C or more) cooking process, 140-180 ° C for the generation of the best temperature. While acrylamide cannot be detected before food processing; the degree of acrylamide is quite low at lower processing temperatures, such as boiling in water. And baked, fried foods in the final stage of water reduction, the exterior temperature increases, the acrylamide composition is higher.

The higher the temperature, the longer the time and the lower the moisture content, the more acrylamide is produced. Burning, grilling, frying, deep-frying cooking mode than stewing, stewing, boiling, simmering, steaming cooking mode temperature is high, the water loss is fast, the production of acrylamide is also more.

Acrylamide is classified as a class 2A carcinogen, meaning that there is limited evidence of carcinogenicity in humans, but ample evidence of carcinogenicity in animals. It can only be said that it is likely to cause cancer in humans, but not necessarily cause cancer in humans. In spite of this, in our daily life we should try to minimize the intake of acrylamide, eat less fried, barbecued, baked food, cooking food as much as possible to blanch, steaming.

Control food sugar, protein, fat intake, while the total amount of food should not be too much, each meal can be eight minutes full as the norm, to prevent eating too full, excessive thinning. Food safety is the number one thing on the people's table, but daily life is very difficult to prevent the complete exposure to carcinogens, we do not have to panic too much, just control the level of exposure, intake, adhere to a balanced diet, adhere to a healthy diet, can reduce the risk.