It is what is formed when the bottom of the pot is burnt due to excessive firepower or continuous heating when the rice is cooked.

Miss Liu, a citizen, saw a message on the Internet yesterday that both lard residue and crispy rice contain carcinogens, which can increase the incidence of esophageal cancer, gastric cancer and other cancers. It sounds a little scary, because lard residue and crispy rice are common things in families. Is that really the case?

Internet rumors

Many people are reluctant to throw away lard residue and crispy rice and eat it as a delicious food. However, there are rumors on the Internet that although these two foods are delicious, they are very harmful to human health. For example, when fat pork or pig fat is heated, due to the high temperature, organic substances are decomposed by heating, and a benzopyrene substance is formed through cyclization and polymerization. According to the detection, the content of benzopyrene in oil residue is quite high, and the longer the frying time, the higher the content. When cooking, the crispy rice that appears because the bottom of the pot is burnt by excessive heating also contains benzopyrene, which is also a well-known carcinogen. This substance can increase the incidence of esophageal cancer, gastric cancer and other cancers.

Doctor interpretation

Health experts believe that there is some truth in the saying that lard residue and other delicious foods contain carcinogens. Lard residue itself is not a healthy food, because it contains a lot of animal fat (its fat belongs to saturated fatty acids), and it is okay to eat it occasionally, but eating more can not only cause obesity, but also increase cholesterol, leading to arteriosclerosis, hypertension and cardiovascular diseases.

Experts said that in fact, it is not just lard residue. When all carbon-containing organic matter decomposes to generate heat, if it cannot be fully burned (biochemical called oxidation), it will produce a kind of heat called? Benzopyrene? Carcinogens, such as rice crust. Long-term consumption of lard residue and rice crust does not rule out the possibility of inducing gastric cancer, because theoretically, lard residue and rice crust are not easy to digest in the stomach, which promotes the secretion of gastric acid in large quantities, which causes long-term stimulation to the gastric mucosa, thus causing damage, and the stimulation of carcinogens to the digestive tract mucosa is easy to increase the incidence of esophageal cancer and gastric cancer.

Besides, except? Benzopyrene? The burnt oil residue will also produce carcinogens such as tar and dimethylnitrosamine. Although there is no evidence that eating lard residue will definitely cause cancer, at least it should be noted that eating more will easily increase the risk of cancer. Therefore, lard residue should not be used as a regular food.