harmful substances

Harmful substances

• Processed food can expose us to
• Acrylamide
• Advanced glycation End Products (AGE's)
• BPA
• Phthalates
• HCA, PAH's

Harmful substances

• Acrylamide
• Starchy food
• Cancer in lab animarls
• reduce exposure as much as possible
• Fried and roasted potatoes
• Advanced Gylcation End Products ( AGE's)
• highly oxidant compound
• modern diet huge in AGE's
• found in beef, cheese, pork chicken fish eggs, dairy
• cooking can influence the nuner of AGE's
• grains, legumes, bread, F&V low in AGE's
• reduce AGE by reducing animal products esp at high temps
• increase F & V esp raw
• moist heat cooking
• shorten cooking time

harmful substances

• BPA
• found in food and beverage packages
• endocrine disrtuper
• linked to negative outcomes in adults and childres
• Aust - BAP to be phased out
• FSANZ says not safety issues at the levels ppl are exposed to.
• Phthalates
• plasticisers- a type of PVC
• endocrine disrupters
• linked to obesity, cancer, diabetes, fertility problems
• FSANZ tested food products in containers that contained phthalates, not presnt in foods.

Harmful Substances

• HCA's Pha's
• found in muscle meat cooked in high temps over an open flame, found in charred food and car exhaust
• fat flares stick to meat, creates HCA PHA's
• changes DNA - carconegnoic
• Summary Food Presevation
• Advantages
• reduces food wastes
• increase convenience
• preserve nutrients
• Disadvantages
• nutritional loss
• increase harmful substances risks