Although protein is a nutritional supplement that is key to building muscle and beneficial to overall health, there could be risks in the way that its cooked.
According to findings published in Occupational and Environmental Medicine, frying meat on a gas burner could potentially increase an individuals risk of cancer. Cooking fumes that arise during high-temperature food preparation have recently been classified as “probably carcinogenic.”
Researchers simulated cooking conditions by frying 17 pieces of steak for 15 minutes each. After measuring the levels of potentially harmful hydrocarbons released by the meat, it was found that gas heating emitted more hazardous materials.
Although vegetable oils such as soya bean, safflower and rapeseed were seen to increase these fumes, it is not clear if the type of fat used to cook had any impact.
The scientists are recommending that individuals should use an electric burner when preparing their dinner, as to avoid higher exposure to harmful gases. Additionally, the authors warned that fume exposure should be kept to a minimum.
“Exposure to cooking fumes should be reduced as much as possible,” the researchers concluded.