Is Burnt Food Bad For You?
Short answer
Yes, burnt food is bad for you. Burning food produces hazardous chemicals and removes many nutrients from the food.
Category 'F' is for things that fail to bring anything beneficial to the table, and are very harmful to your health. We recommend completely avoiding anything in this category. Long-term side effects of 'F' items are usually very serious.
View Full Grading System
Category 'A'
Very healthy and numerous health benefits. Side effects are rare. Things rated an 'A+' are typically necessary for survival (for example, water).
Very healthy and numerous health benefits. A few harmful qualities may be associated, but only under certain circumstances such as an allergic reaction.
Very healthy and numerous health benefits. Harmful qualities may be associated, but aren't usually serious.
It is important to note that even the best things in life can become bad in immoderate amounts. So, although something may be rated an 'A+', overconsumption/overdoing can bring unwanted effects.
Category 'B'
Very beneficial to your health. Things rated a 'B+' may have a few harmful qualities to pay attention to.
Overall beneficial to your health. Things rated a 'B' may have some harmful qualities to pay attention to.
More beneficial to your health than not. However, harmful qualities are most likely associated and shouldn't be overlooked.
The main difference between category 'A' and category 'B' is the harmful qualities typically present in 'B' items. Serious side effects are usually uncommon, but are still possible and should be taken note of.
Category 'C'
Both beneficial and harmful qualities associated. Things rated a 'C+' are typically a bit more on the beneficial side. Still, moderation is important.
A fairly even ratio of beneficial and harmful qualities. Moderation is important. Very general topics that can lean towards both sides of the spectrum will be placed here as well. Rice, for example, can be good or bad depending on the type.
More harmful than beneficial. Side effects are common, especially when consumed/done excessively. Moderation is very important.
Category 'C' usually denotes to both good and bad qualities. When it comes to this category, it is important to keep this word in mind: moderation.
Category 'D'
Harmful to your health. Although benefits may be associated, the bad most likely outweighs the good. Moderation is very important.
Harmful to your health. A few benefits may be associated, but the bad outweighs the good. Moderation is extremely important.
Harmful to your health. Very few, if any, benefits are present. Things in this category should be avoided as much as possible.
Category 'D' is typically for things that are more harmful than beneficial. While consuming/doing something unhealthy once in a blue moon shouldn't hurt, we definitely recommend eliminating 'D' items as a regular part of your routine/diet.
Category 'F'
Category 'F' is for things that fail to bring anything beneficial to the table, and are very harmful to your health. We recommend completely avoiding anything in this category. Long-term side effects of 'F' items are usually very serious.
Category 'N'
'N' stands for neutral. Things placed into this category are generally (a) neither good nor bad for you, or (b) lack the necessary evidence to reach any conclusions.
Long answer
There are several considerations to bear in mind when examining potential risks associated with the consumption of burnt food. It actually makes a difference what type of food is being eaten and how it is prepared.
Meats, such as beef, pork, fish, or poultry, form the chemical compounds known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) when subjected to a high-temperature cooking process, such as grilling over an open flame or pan-frying. These chemicals have been found to cause changes in the DNA that lead to an increased risk of cancer, as well as Neurological disorders.
HCA formation occurs when certain ingredients in meats react at high temperatures. PAHs result from the combination of fat and meat juices dripping onto the grilling flame. The PAHs are then returned to the meat surface by the action of the flames. The more charred or burnt areas of meat contain higher levels of these two compounds. Another meat preparation process, smoking, also causes the formation of PAHs.
Eating other foods that have been burnt, such as the most commonly burned and consumed food, toast, potatoes, and other pan-fried foods that are accidentally burnt while cooking and show visible charring also puts an individual at an increased risk of cancer. Burnt foods contain the chemical compound acrylamide, which is formed during a reaction in the amino acids, sugars, and water found in potatoes, bread, and other foods when exposed to extreme temperatures. This compound occurs in varying degrees depending on the amount of charring and the length of time they were exposed to the high temperature.
In 2007, a study done in the Netherlands indicated the risk of cancer increased when test subjects ingested acrylamide, especially in women. Other studies with rodents have shown that exposure to acrylamide increases the chance of developing several different types of cancer. Two research organizations, the National Toxicology Program and the International Agency for Research on Cancer both have named acrylamide a “probable human carcinogen”. However, these studies were completed with laboratory animals that were administered acrylamide in drinking water. Toxicology studies reveal a discrepancy in the amount of acrylamide absorbed and the rate of absorption between animals and humans.
There is also less nutritional value in burnt food. The heating process destroys much of the nutritional value of most foods. Many foods, like meats and fish, are not safe to eat raw and should be cooked thoroughly. The healthiest option is to heat foods, like meats and fish, to the recommended temperature to destroy the organisms and bacteria contained in the raw form.
Possible long-term side effects
- cancer
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neurological disorders
Ingredients to be aware of
Healthier alternatives
- cooking foods at properly recommended temperature
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Thank you for your feedback!
Written by DeeAnne Oldham
Published on: 04-06-2016
Last updated: 12-10-2016
Thank you for your feedback!
Written by DeeAnne Oldham
Published on: 04-06-2016
Last updated: 12-10-2016