Common Habits of Indonesians Could Trigger Cancer, Avoid Them Now

Jakarta, CNBC Indonesia — A number of studies reveal a worrying trend of rising cancer cases, particularly among the productive-age group of 20 to 49. Among the various cancers, colorectal cancer (CRC) is the most common among young adults.

Aside from genetics, cancer is strongly influenced by lifestyle, including diet. There is one Indonesian eating habit that has been shown to raise cancer risk: snacking on fried foods.

Bakwan, tahu isi, cimol, keripik singkong (cassava chips), and kentang goreng (fried potatoes) are popular snacks widely consumed in Indonesia. These foods are easily found from street vendors to cafes and upscale restaurants.

Note that fried foods generate acrylamide, a chemical compound formed naturally when carbohydrate-rich foods are cooked at high temperatures. It is not a food additive but a product of the reaction of amino acids and natural sugars in food.

The darker and longer the frying or baking process, the higher the acrylamide content. According to food-safety studies, acrylamide levels in potato chips can range from 300 to over 2000 µg/kg, while French fries can range from 200 to 700 µg/kg.

Acrylamide is commonly found in fried potatoes, chips, bread that is burned dark, and fried flour-based foods. In laboratory studies on animals, exposure to high doses of acrylamide has been shown to damage DNA and increase tumor formation, leading the International Agency for Research on Cancer to classify it as “probably carcinogenic to humans.”

Another compound that can trigger cancer is heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Both tend to appear more often in meat that is fried or grilled at very high temperatures or until burnt.