HOW TO REDUCE OUR INTAKE OF MUTAGENS

In the Summer 1984 issue of NOHA NEWS we summarized a report from the Longevity Letter (March 1984, Vol. 2, No. 3) on browning reactions to food. Part II of this topic appeared in the next issue (April 1984, Vol. 2, No. 4), revealing information on the formation of mutagens during various cooking processes of high protein foods. A possible connection between mutagens and cancer was noted.

A possible connection between mutagens and cancer was noted. . . . studies have been conducted . . . with one well-established result: "Normal cooking of meat can lead to the formation of substantial quantities of mutagens." Frying and open-flame broiling, the hottest methods of cooking, cause the highest mutagen formation.

A substantial number of studies have been conducted at universities and research institutes around the world, with one well-established result: "Normal cooking of meat can lead to the formation of substantial quantities of mutagens." Frying and open-flame broiling, the hottest methods of cooking, cause the highest mutagen formation. Boiling, steaming and the microwave oven were the coolest methods and least mutagenic. To avoid or reduce our intake of mutagens, try the following suggestions:
 
  • Take one-eighth inch off the surface of cooked meats. This is where most mutagens are found.
  • Although mutagen formation does not normally take place in dairy products, always cook eggs at less than 500, F. to avoid any such possibility.
  • Charcoal grill, rather than grill food over open flames from burning wood or pine cones. The latter process results in the release of polycyclic aromatic hydrocarbons (PAH), some of which are carcinogenic.
 
 

Fortunately, anti-mugens do exist, such as soy protein concentrate (SPC), butylated hydroxyanixole (BHA), an antioxidant, chlorinated drinking water, and vitamin A in the form of retinol.

Article from NOHA NEWS, Vol. X, No. 2, Spring 1985, page 4.