\nConsumul de alimente s\u0103n\u0103toase este doar o parte a prevenirii cancerului, spun oncologii. Modul \u00een care m\u00e2ncarea este g\u0103tit\u0103 joac\u0103, de asemenea, un rol important \u00een s\u0103n\u0103tatea pe termen lung, scrie Parade.<\/p>\n
\nSpeciali\u015ftii din domeniul medical \u00eei \u00eendeamn\u0103 tot mai des pe oameni s\u0103 limiteze metodele de g\u0103tit care implic\u0103 temperaturi foarte ridicate \u015fi arderea alimentelor, avertiz\u00e2nd c\u0103 acestea pot genera compu\u015fi chimici nocivi asocia\u0163i cu riscul de cancer. Potrivit oncologilor, obiceiurile zilnice din buc\u0103t\u0103rie se pot acumula \u00een timp.<\/p>\n
\nExpunerea repetat\u0103 la anumite subproduse formate \u00een timpul g\u0103titului la temperaturi \u00eenalte poate influen\u0163a inflama\u0163ia, deteriorarea ADN-ului \u015fi riscul general de cancer. De\u015fi gre\u015felile ocazionale \u00een buc\u0103t\u0103rie sunt pu\u0163in probabil s\u0103 provoace efecte grave, speciali\u015ftii subliniaz\u0103 c\u0103 expunerea constant\u0103 merit\u0103 aten\u0163ie.<\/p>\n
\nOncologii atrag aten\u0163ia c\u0103 arderea alimentelor, fie c\u0103 este vorba despre carne sau legume, poate duce la formarea unor compu\u015fi numi\u0163i amine heterociclice (HCA) \u015fi hidrocarburi aromatice policiclice (PAH). Aceste substan\u0163e apar atunci c\u00e2nd alimentele, \u00een special proteinele de origine animal\u0103, sunt g\u0103tite la temperaturi foarte ridicate sau direct pe flac\u0103r\u0103. HCA se formeaz\u0103 c\u00e2nd proteine precum carnea de vit\u0103, carnea de pas\u0103re sau pe\u015ftele sunt expuse la c\u0103ldur\u0103 intens\u0103.<\/p>\n
\nPAH apar atunci c\u00e2nd gr\u0103simea se scurge pe suprafe\u0163e \u00eencinse sau pe flac\u0103r\u0103, gener\u00e2nd fum care se depune pe alimente. Cercet\u0103rile leag\u0103 ace\u015fti compu\u015fi de deteriorarea ADN-ului \u015fi de un risc crescut de cancer, \u00een special cancer colorectal.<\/p>\n
\nExper\u0163ii subliniaz\u0103 c\u0103 riscul este legat de frecven\u0163\u0103, nu de incidente izolate. O mas\u0103 ars\u0103 ocazional este pu\u0163in probabil s\u0103 creasc\u0103 semnificativ riscul de cancer.<\/p>\n
\n\u00cen schimb, consumul frecvent de alimente puternic arse poate contribui, \u00een timp, la probleme de s\u0103n\u0103tate. Dac\u0103 m\u00e2ncarea este doar par\u0163ial ars\u0103, oncologii recomand\u0103 \u00eendep\u0103rtarea por\u0163iunilor \u00eennegrite. Alimentele arse \u00een totalitate ar trebui aruncate, deoarece aceste zone con\u0163in concentra\u0163ii ridicate de compu\u015fi nocivi.<\/p>\n
\nSpeciali\u015ftii \u00eencurajeaz\u0103 metodele de g\u0103tit care reduc expunerea la flac\u0103r\u0103 direct\u0103 \u015fi la temperaturi excesive. G\u0103titul la abur, po\u015farea, coacerea la temperaturi controlate \u015fi g\u0103tirea lent\u0103 ajut\u0103 la p\u0103strarea nutrien\u0163ilor \u015fi la prevenirea form\u0103rii compu\u015filor d\u0103un\u0103tori. Marinarea alimentelor cu ingrediente acide, utilizarea uleiurilor mai s\u0103n\u0103toase, precum cel de m\u0103sline sau de rapi\u0163\u0103, \u015fi preferarea proteinelor de origine vegetal\u0103 pot reduce suplimentar riscurile.<\/p>\n
\nOncologii noteaz\u0103 c\u0103 o preg\u0103tire atent\u0103 a alimentelor sprijin\u0103 at\u00e2t prevenirea cancerului, c\u00e2t \u015fi longevitatea general\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"
Oncologii atrag aten\u0163ia asupra unui obicei comun din buc\u0103t\u0103rie care poate avea efecte nea\u015fteptate asupra s\u0103n\u0103t\u0103\u0163ii.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510],"tags":[62591,62592,62590],"class_list":["post-244887","post","type-post","status-publish","format-standard","hentry","category-actualitate","tag-metode-de-gatit-nesanatoase","tag-recomandari-oncologi-nutritie","tag-risc-cancer"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/244887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=244887"}],"version-history":[{"count":0,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/244887\/revisions"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=244887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=244887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=244887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}