The Hidden Danger in Your Kitchen: How High-Temperature Cooking Can Increase Cancer Risk

A study has concluded that baking bread or any other food item at high temperatures directly on the flame increases the chances of cancer. Doctors warn that cooking at high temperatures can lead to the production of cancer-causing compounds such as acylamide, heterocyclic amines, and polycyclic aromatic hydrocarbons. Health experts caution against frying meat directly on the flame, as it can also increase the risk of cancer.

To reduce the risk of cancer, experts recommend avoiding letting bread or other foods turn black while cooking on high flame. By lowering the flame and turning the food frequently, you can prevent it from getting charred and potentially harmful. If any areas do get blackened, it is advisable to remove them before consumption.

For those who enjoy bread cooked directly on the flame, doctors suggest limiting its consumption and opting for a balanced diet instead. Placing bread on a pan rather than directly on the flame can help absorb high temperatures and bake the bread more evenly on lower heat, reducing the production of cancer-causing compounds like PAHs and acrylamide.

Individuals who consume substantial amounts of bread are advised to incorporate antioxidant-rich fruits and vegetables into their diet. These foods can help combat oxidative stress and lower the risk of cancer development.