Cooking Heat Linked to Heart Disease
04 Nov 2016 --- Food cooked at high heat may carry toxic chemicals that raise risk of heart disease, according to researchers at the University of Edinburgh. They say that cooking at a lower heat could help to reduce the chances of developing the disease.
The international team, led by the University of Edinburgh, reviewed previous studies that have investigated the effects of neo-formed contaminants on human and animal tissue.
Neo-formed contaminants are toxic products formed when cooking food at temperatures above 150 degrees centigrade. These include trans-fatty acids, acids that are known to be harmful and are banned from food sold in many parts of the world, as well as other toxins called advanced glycation end-products.
The researchers say frying foods at a high heat is particularly problematic because the oils readily break down to form trans-fatty acids.
The studies explored the relationship between these products and heart disease risk.
Their findings revealed that cooking methods, including frying and roasting, which are common in South Asian countries, created high levels of trans-fatty acids, especially if the oil is reused.
In China, where heart disease rates are lower, cooking commonly involves braising, steaming and boiling, which does not give rise to the same level of toxic products, the researchers found.
The researchers have called for further studies to investigate the newly found link, which could explain why heart disease rates are higher in communities where traditional cooking methods involve high temperatures.
“We still don’t know why some ethnic groups are more susceptible to heart disease and this could be part of the answer to this mystery,” says Professor Raj Bhopal Usher Institute of Population Health Sciences.
“It is exciting because if our findings are proven to be correct, we could make a real impact on rates of heart disease within a generation.”
The purpose of the research was to investigate why people from some ethnicities are more likely to develop heart disease even if they move to other parts of the world.
Studies have shown, for example, that men born in Pakistan have a 62 per cent higher chance of dying from a heart attack compared to people born in England and Wales.
Previous research suggested that this increased risk could be linked to higher rates of diabetes in these communities. Experts say this does not explain the whole story.
“Our findings could be particularly important in Scotland, where heart disease rates are among the highest in the world,” added Bhopal.
