Can cooking roti directly on the flame cause cancer? An expert weighs in (Image credit: iStock)
Roti or phulka is a part of the staple diet of every Indian family. Cooking rotis over a direct flame has been a common practice as many people like the distinctive flavour, texture and soft char that direct heat imparts to roti. However, there have been concerns that cooking roti over a direct flame can lead to carcinogenic compounds that can cause cancer. These chemical compounds arise when roti is subjected to high temperatures and undergoes a process known as pyrolysis. But is this really true? We got in touch with Dr Babita Bansal, Senior Consultant, Radiation Oncology, Andromeda Cancer Hospital, Sonipat, who explains that Cooking roti on direct heat May cause cancer.
Dr Babita explains that food cooked directly over the fire is subjected to high temperatures, which can lead to the formation of certain chemicals. “In particular, excessive heat can lead to the formation of acrylamide, a chemical molecule that the International Agency for Research on Cancer (IARC) has designated as a possible human carcinogen. Acrylamide is found mainly in wheat, which is the main component of rotis,” she says.
“Cooking food at high temperatures can also produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), as well as acrylamide, especially when there is direct contact with an open flame. Both PAHs and HCAs have been shown to be mutagenic, meaning they can alter DNA in ways that may increase the risk of cancer,” she explained.
Possible cancer risks
“These hazardous chemicals are produced, so cooking rotis over a direct flame is a problem. When cooked at high temperatures, starchy foods are the main source of acrylamide. On the other hand, although frying meat is most often linked to the formation of PAHs and HCAs, these compounds can also be present in other diets, such as those rich in protein and carbohydrates,” said Dr Babita.
Research has indicated that exposure to high amounts of acrylamide in animal models may increase the likelihood of several forms of cancer. To prove a conclusive connection, more research is needed, as evidence in humans is less clear. Similarly, research in both humans and animals has linked PAHs and HCAs to an increased likelihood of developing malignancies, including those of the stomach, liver, and colon.
How to reduce the risk of cancer?
Dr. Babita shares tips to reduce the potential cancer risks associated with cooking rotis over a direct flame:
1. Reduce burning: Make an effort to prevent roti from burning or over-burning. To ensure even cooking and reduce the risk of burning, turn roti frequently. You can also minimize exposure to hazardous substances by removing burnt areas before eating.
2. Eat rotis in moderation if you like the taste they have when cooked over direct heat. To reduce your overall exposure to potentially dangerous substances, balance your diet with a variety of foods.
3. Other cooking techniques: Instead of cooking rotis directly over the flame, consider cooking them on a tava (griddle). By facilitating even cooking without subjecting the food to intense heat, the tava helps prevent the production of PAHs and acrylamide.
4. Dietary considerations: Include antioxidant-rich foods, such as fruits and vegetables, in your diet. Antioxidants may reduce the risk of cancer by helping to neutralize free radicals and reduce oxidative stress.
“Cooking rotis over a direct flame has not yet been shown to increase the risk of cancer, although some evidence suggests that doing so may lead to the formation of potentially dangerous chemicals. However, caution is advised due to the potential for acrylamide, PAHs and HCA formation. It is possible to enjoy rotis with less risk by avoiding over-charring, trying different cooking techniques and following a balanced diet. Moderation is essential, as with many aspects of diet, and making informed choices can improve long-term health,” said Dr Babita.
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