As per a recent study, cooking food at high temperature can damage the DNA of the food which in turn can alter the DNA of the person consuming it and lead to diseases like cancer.
According to a recent research conducted at Stanford University, scientists have discovered a compelling and potentially impactful explanation for the increased cancer risk associated with regularly consuming foods cooked at high temperatures, such as red meat and deep-fried dishes.
It is often overlooked, but the majority of our food contains DNA, originating from various sources like meat, fruits, vegetables, fish, poultry, grains, nuts, and mushrooms. Interestingly, when these foods are subjected to high-temperature cooking methods, the DNA within them can sustain damage. A recent study conducted by researchers has shed light on the potential impact of this damaged DNA on consumers, as certain components within it have the potential to trigger mutations in their own DNA.
In the study that was published in ACS Central Science, it was found that components of this damaged DNA can be absorbed by the consumer and incorporated in their DNA.
As a consequence, this DNA damage in consumers can potentially act as a catalyst for genetic mutations, which, over time, may increase the risk of developing cancer and other diseases.
Although the study was only based on the impact of heat-damaged DNA component in lab-grown cells and mice, the researchers believe it can have the same impact on humans.
In the study that was published in ACS Central Science, it was found that components of this damaged DNA can be absorbed by the consumer and incorporated in their DNA. This leads to damage in consumer’s DNA, potentially triggering genetic mutations that could eventually lead to cancer and other diseases. Although the study was only based on the impact of heat-damaged DNA component in lab-grown cells and mice, the researchers believe it can have the same impact on humans.
According to senior study author Eric Kool: “We have shown that cooking can damage DNA in food, and have discovered that consumption of this DNA may be a source of genetic risk. “Building upon these findings could really change our perceptions of food preparation and food choices.”
