Jakarta, CNBC Indonesia \u2014 A number of studies reveal a worrying trend\nof rising cancer cases, particularly among the productive-age group of\n20 to 49. Among the various cancers, colorectal cancer (CRC) is the most\ncommon among young adults.<\/p>\n
Aside from genetics, cancer is strongly influenced by lifestyle,\nincluding diet. There is one Indonesian eating habit that has been shown\nto raise cancer risk: snacking on fried foods.<\/p>\n
Bakwan, tahu isi, cimol, keripik singkong (cassava chips), and\nkentang goreng (fried potatoes) are popular snacks widely consumed in\nIndonesia. These foods are easily found from street vendors to cafes and\nupscale restaurants.<\/p>\n
Note that fried foods generate acrylamide, a chemical compound formed\nnaturally when carbohydrate-rich foods are cooked at high temperatures.\nIt is not a food additive but a product of the reaction of amino acids\nand natural sugars in food.<\/p>\n
The darker and longer the frying or baking process, the higher the\nacrylamide content. According to food-safety studies, acrylamide levels\nin potato chips can range from 300 to over 2000 \u00b5g\/kg, while French\nfries can range from 200 to 700 \u00b5g\/kg.<\/p>\n
Acrylamide is commonly found in fried potatoes, chips, bread that is\nburned dark, and fried flour-based foods. In laboratory studies on\nanimals, exposure to high doses of acrylamide has been shown to damage\nDNA and increase tumor formation, leading the International Agency for\nResearch on Cancer to classify it as \u201cprobably carcinogenic to\nhumans.\u201d<\/p>\n
Another compound that can trigger cancer is heterocyclic amines\n(HCAs) and polycyclic aromatic hydrocarbons (PAHs). Both tend to appear\nmore often in meat that is fried or grilled at very high temperatures or\nuntil burnt.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/common-habits-of-indonesians-could-trigger-cancer-avoid-them-now-1779545666", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }