Cooking techniques and Cooking techniques and cancercancer

Source of ingredientsSource of ingredients

Garden (home)Garden (home)

IndustrialIndustrial

33rdrd World World

GMOGMO

General composition of the foodGeneral composition of the food

Meat / vegetableMeat / vegetable

Oils Oils high fat – fecal bile acidshigh fat – fecal bile acids

SaltSalt

PreservativesPreservatives

ContaminationsContaminations

Toxins Toxins

StorageStorage

ContaminationsContaminations

Fungal toxinsFungal toxins

AflatoxinsAflatoxins

Liver cancerLiver cancer

Dried foodDried food

Keeping foods for yearsKeeping foods for years

TraditionalTraditional

Industrial – treatments! Industrial – treatments! Additives - dyesAdditives - dyes

Methods – temperatureMethods – temperature

Concentrated foods and drinksConcentrated foods and drinks

Frozen foodFrozen food

Saves vitaminsSaves vitamins

No preservativesNo preservatives

No additivesNo additives

(in non-processed food)(in non-processed food)

Frozen foodFrozen food

Saves vitaminsSaves vitamins

No preservativesNo preservatives

According to the American Institute for Cancer According to the American Institute for Cancer Research, AICR, Research, AICR, freeze-driedfreeze-dried fruitsfruits havehave almost almost thethe samesame antioxidantantioxidant phytochemicalsphytochemicals andand nutritionalnutritional valuevalue asas freshfresh fruitfruit. .

Antioxidant, Mutagenic, and Antimutagenic Activity of Frozen Fruits

Evaluation of polyphenols, carotenoids, and

ascorbic acid showed considerable levels of

these compounds in frozen fruits, even after

freezing. These data suggest that frozen

fruits contribute to the prevention of

biological damages.

J Med Food 11 (1) 2008, 144–151

Salted foodSalted food

Salt Salt

Nitrate, nitriteNitrate, nitrite

MNUMNU

Gastric cancerGastric cancer

Smoked foodSmoked food

Traditional preservationTraditional preservation

Industrial vs. traditionalIndustrial vs. traditional

Smoke flavorSmoke flavor

Tar, PAHsTar, PAHs

Smoked foodSmoked food

Bibl Nutr Dieta. 1980;(29):57-64: Bibl Nutr Dieta. 1980;(29):57-64:

The average BaP value of home-smoked The average BaP value of home-smoked (softwood) products of the Slovenian (softwood) products of the Slovenian population in Hungary is as high as 4.16 population in Hungary is as high as 4.16 micrograms/kg. micrograms/kg.

Hot foods and drinksHot foods and drinks

Esophagus Esophagus cancercancer

ChinaChina

JapanJapan

Charcoal grilled foodCharcoal grilled food

HealthyHealthy??

Charcoal grilled foodCharcoal grilled food

High temperatureHigh temperature

PAHs, heterocyclic aminesPAHs, heterocyclic amines

Colorectal cancerColorectal cancerPancreatic cancePancreatic cancerrBreast cancerBreast cancerProstate cancerProstate cancer

RoastRoasted fooded food

„„Chinese-style roasted porkChinese-style roasted porkhad the highest level of had the highest level of Heterocyclic aromatic aminesHeterocyclic aromatic amines

(HAAs)”(HAAs)” (Comparing pan-fried fish, pork, and chicken, (Comparing pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.) roasted/barbecued pork, and grilled minced beef.)

Nutr Cancer. 2005;52(2):147-55Nutr Cancer. 2005;52(2):147-55

Quick Tip: How to Roast Pepperswww.thekitchn.com

Fried foodFried food

Oils – fatOils – fat saturated, unsaturatedsaturated, unsaturated reused – continuously usedreused – continuously used fumefume

PAHs, aminesPAHs, amines

Several cancersSeveral cancers

Singed/roasted foodSinged/roasted food

PAHsPAHs

Acrylamide is a commodity chemical with many industrial Acrylamide is a commodity chemical with many industrial and laboratory uses. It is also formed from carbohydrate and laboratory uses. It is also formed from carbohydrate and amino acid containing food by heating (primarily in fried and amino acid containing food by heating (primarily in fried potato products, bread, coffee).potato products, bread, coffee).

Epidemiological studies did not point to an association Epidemiological studies did not point to an association between either occupational or dietary exposure and an between either occupational or dietary exposure and an excess of cancer incidence. excess of cancer incidence.

Food Chem Toxicol. 2008 Apr;46(4):1360-4.Food Chem Toxicol. 2008 Apr;46(4):1360-4.

Microwave ovenMicrowave oven

Consumption of fried or broiled foods and Consumption of fried or broiled foods and employment of microwave cooking, employment of microwave cooking, because of formation of heterocyclic because of formation of heterocyclic amines, must be avoided because of amines, must be avoided because of increasing risks of oral cancer including increasing risks of oral cancer including the salivary gland tumors. the salivary gland tumors.

Arch Iran Med. 2007 Apr;10(2):227-32.Arch Iran Med. 2007 Apr;10(2):227-32.

Microwave ovenMicrowave oven

Usage of microwave ovens for cooking and Usage of microwave ovens for cooking and supplementation of the diet, for example with supplementation of the diet, for example with soy-isoflavones, which have been found to soy-isoflavones, which have been found to suppress the occurrence of HCA-induced suppress the occurrence of HCA-induced (heterocyclic amines) breast cancers, should be (heterocyclic amines) breast cancers, should be encouraged. encouraged.

Cancer Sci. 2004 Apr;95(4):290-9. Cancer Sci. 2004 Apr;95(4):290-9.

Herbs and SpicesHerbs and Spices

OREGANOOREGANO MAY BE MAY BE PROTECTIVE AGAINST PROTECTIVE AGAINST BREAST, OVARIAN, BREAST, OVARIAN, AND ENDOMETRIAL AND ENDOMETRIAL CANCERS.CANCERS.

TURMERICTURMERIC MAY BE MAY BE PROTECTIVE AGAISNT PROTECTIVE AGAISNT PROSTATE, COLON, PROSTATE, COLON, AND SKIN CANCER.AND SKIN CANCER.

. .

ROSEMARYROSEMARY MAY BE MAY BE PROTECTIVE AGAINST PROTECTIVE AGAINST BREAST, LUNG, AND BREAST, LUNG, AND SKIN CANCERS.SKIN CANCERS.

GINGERGINGER HAS HAS ANTIOXIDANT AND ANTIOXIDANT AND ANTI-INFLAMATORY ANTI-INFLAMATORY EFFECTS.EFFECTS.

CapsaicinCapsaicin

Several studies found that capsaicin could Several studies found that capsaicin could have an anti-ulcer protective effect on have an anti-ulcer protective effect on stomachs infected with stomachs infected with H.H. pyloripylori by affecting by affecting the chemicals the stomach secretes in the chemicals the stomach secretes in response to infection.response to infection.

Chili pepper Chili pepper

Increased risk of stomach cancerIncreased risk of stomach cancer pesticidespesticidesdyesdyesfungal toxinsfungal toxins

Fermented drinks and foodsFermented drinks and foods

BeerBeer

WineWine

CerealsCereals

Dairy productsDairy products

Birth of Probiotics ?Birth of Probiotics ?

Dr. Eli. Metchnikoff, Dr. Eli. Metchnikoff, A nobel prize winner of 1908 in physiologyA nobel prize winner of 1908 in physiology and and medicine medicine

””The Prolongation of life” The Prolongation of life” benefits of intestinal microflora benefits of intestinal microflora long life of the Bulgarians and their frequent use long life of the Bulgarians and their frequent use of fermented milk product ”yoghurt”of fermented milk product ”yoghurt”Bacillus bulgaricus - Bacillus bulgaricus - Lactobacillus bulgaricusLactobacillus bulgaricus

ProbioticsProbiotics beneficial ”life promoting” microorganismsbeneficial ”life promoting” microorganisms

Reduce flatulence/stomach windReduce flatulence/stomach windHealing effect on allergyHealing effect on allergyStimulate immun defenceStimulate immun defence

Prevent Colon cancerPrevent Colon cancerStabilise intestinal microfloraStabilise intestinal microfloraStimulate digestion of lactoseStimulate digestion of lactoseReduce risk for infectionReduce risk for infection

Some probiotic strainsSome probiotic strains of commercial food productsof commercial food products

Lactobacillus acidophillusLactobacillus acidophillusLactobacillus reuteriLactobacillus reuteri

Lactobacillus plantarumLactobacillus plantarumLactobacillus caseiLactobacillus casei

Bifidobacterium lactisBifidobacterium lactisBifidobacterium infantisBifidobacterium infantisBifidobacterium longumBifidobacterium longum

Birth of Prebiotics ?Birth of Prebiotics ?

Also early in the sixties Also early in the sixties Dr. Burkitt and also Dr. TrowellDr. Burkitt and also Dr. Trowellmade clinical observations of greamade clinical observations of great t importance importance and pointed outand pointed outthe importance of some undigestiblethe importance of some undigestiblematter of vegetable origin in the human dietmatter of vegetable origin in the human dietand the role of large intestine as an active organ and the role of large intestine as an active organ of the human bodyof the human body

PrebioticsPrebioticsare suitable substrates for beneficial are suitable substrates for beneficial microorganisms of the large intestinemicroorganisms of the large intestine

Galacto oligosaccharidesGalacto oligosaccharides

Fructo oligosaccharidesFructo oligosaccharides

Iso malto oligo saccharidesIso malto oligo saccharides

Xylo oligo saccharidesXylo oligo saccharides

(Soluble dietary fibre components)(Soluble dietary fibre components)

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Beneficial Beneficial eeffects of ffects of ffermented ermented mmilkilk

-Fermented milk was recognized as important food as early as 4,000 BC

-It is well known that taking fermented foods containing probiotics keeps our intestine healthy

-Claimed Efficacy: chronic constipation, probiotic effect, prevention of rotavirus infection, gestroenteritis, and Traveler’s diarrhea, reduction of colon and bladder cancer, elevation of NK cell activity, anti-hypertensive effect…..

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Probiotic Probiotic eeffects ffects ofof LLactobacillusactobacillus

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Risk Risk rreduction of eduction of bbladder ladder ccancer by ancer by ffermented ermented mmilkilk

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Enhancement of NK Enhancement of NK ccell ell aactivity by ctivity by ffermented ermented mmilkilk

Thank you for your Thank you for your attention!attention!