Originally Posted by Tom
I'm not raw, but for some time now, I've heard about harmful chemicals forming in foods cooked at high temperatures (that is, above 248 degrees F or 120 degrees C). Benzopyrene is one of them; it's a known carcinogen, and is formed when food is cooked at temperatures high enough to brown or char it (if I remember right). Acrylamide is another substance of possible concern:
DRAT. French fried potatoes (known as "chips" in the UK, I think) are about the only vegan junk food I really like.
This article appears to come from a reputable source: the National Cancer Institute (part of the U.S. National Institutes of Health).
The article doesn't recommend taking any radical dietary steps
. It states, "The best advice at this time is to follow established dietary guidelines and eat a healthy, balanced diet that is low in fat and rich in high-fiber grains, fruits, and vegetables."
The article's cautions wouldn't apply to boiled food, as the boiling temperature of water is only 212 degrees F, at sea level. The boiling temperature of water is even lower at higher altitudes.
The article's cautions appear to apply to fried foods and baked foods; baking and deep frying temperatures are typically greater than 325 degrees F.
The February 16, 2012 issue of the peer viewed "Journal of Experimental Botany" published this report on acrylamide: https://academic.oup.com/jxb/article...-and-agronomic
. One of its statements helps to add perspective to the issue.
"The mean exposure for adults in different member states of the European Union ranges from 0.43 to 1.36 μg kg−1 bodyweight per day. High exposure at the 95th percentile ranges from 0.94 to 3.06 μg kg−1 bodyweight per day, and exposure is higher for children and adolescents. These levels are orders of magnitude lower [10 times lower] than those used in the toxicology studies that showed acrylamide to be carcinogenic in rodents and it is not possible to say with conviction from the data currently available how much risk, if any, exposure at these levels represents. Toxicology studies are generally not carried out with such low levels of exposure because it would take too long for effects to emerge and it would be difficult to establish statistical significance. A number of epidemiological studies have been carried out to investigate possible links between dietary intake of acrylamide and human cancers or other health effects but most have had inconclusive results (Mucci and Wilson, 2008), although two have shown a weak link with endometrial cancer (cancer of the inner membrane of the uterus) (Hogervorst et al.
, 2007; Wilson et al.
, 2010). Nevertheless, the FAO/WHO Expert Committee on Food Additives has recommended that dietary exposure to acrylamide should be reduced and the European Commission issued indicative levels of acrylamide in food in early 2011 (Table 1). It is still not clear how the system of indicative levels will operate, but the levels should not be regarded as safety standards or used in competitive comparisons between different products. However, the issuance of indicative levels may be a step towards setting regulatory limits."