High-Temperature Cooking Could Increase Cancer Risk as Damaged DNA Components Can Be Digested

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Some people consider overcooking less harmful than undercooking food, but a new study shows that cooking food at high temperatures could also have devastating effects. This study suggests that certain food cooked at high temperatures can increase cancer risks.

High-Temperature Cooking

According to J Post, a new study by the National Institutes of Standards and Technology (NIST) and two universities suggests that high-temperature cooking for certain foods could increase cancer risks. Colorado State University and the University of Maryland were involved in this study.

The ACS Central Science published a peer-reviewed study showing how certain damaged DNA components caused by heat could be ingested, with that DNA being incorporated by the person eating. Eric Kool, a Stanford professor in Chemistry, was the senior author of this study.

The report reveals how this study was the first to show how damaged DNA injection could affect the consumer's DNA. Upon consumption of the damaged DNA from cooking foods at high temperatures, the individual could experience potentially triggered genetic mutations.

J Post reports that these mutations could lead to other diseases, including cancer. However, it's important to note that the study was still conducted using mice and lab-grown cells, with further research required regarding its effects on humans.

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Damaged DNA Ingestion

Kool noted that the study showed them how cooking can potentially damage food DNA. They've also discovered that consuming this damaged DNA could result in genetic risks.

The professor also suggested that further development to what they've discovered can potentially change people's ultimate perceptions of food preparation along with how individuals would choose their food.

J Post suggests previous studies linked burned and fried food consumption to DNA damage. This would be due to small molecule formations that happen upon cooking.

SciTechDaily reports how the study shows fewer small molecules in natural foods than after typical cooking. As such, this suggests that damaged DNA found in food contained nucleotides, which could pose more substantial risks than previously known.

The report also highlights how few people know how much DNA can be found in certain foods. The example given was how over a gram of DNA can be found in a half-a-kilo beef steak.

Study Methodology

J Post shares how the study involved three foods cooked at different temperatures. The foods used were ground beef, pork, and potatoes.

The DNA of all three foods was observed, and they found higher temperatures showed higher DNA damage. However, this was also true for cooking methods like boiling at relatively low temperatures.

Significant DNA damage was found in the lab-grown cells exposed to extreme heat. Mice were reportedly fed with the components of damaged DNA, and the researchers found small intestine lining damage where the digestion happened.

It was reported that further study was needed using more foods and cooking methods. They also needed to conduct long-term studies to understand better the chronic health risks that come with long-term consumption of heat-damaged DNA foods.