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Baking food in a home oven at too high a temperature can produce carcinogens.
Household kitchens are becoming increasingly "Westernized," with many people adding ovens to roast meat and bake small desserts , and exotic delicacies are quite different from traditional Chinese cuisine. But with oven-baked food becoming popular, how many people are concerned about the related health issues? A reporter consulted experts: Oven-baked food can be healthy, but it can also contain a large amount of carcinogens; the key is how you use it.
Oven cooking destroys vitamins Has no effect on the nutrition of meat
Most families have ovens and microwave ovens, two imported cooking appliances. Which one better preserves the nutrients in food? After evaluation by nutrition experts, ovens are slightly inferior.
“From the perspective of nutrient retention, microwave ovens are definitely better, which is related to their heating principle. ”Han Lei, director of the Nutrition Department of Qingdao Medical University Affiliated Hospital, said that microwave ovens generate heat by making food molecules move rapidly internally, so nutrients are not easily lost. Ovens are different; they heat food from the outside to the inside, destroying some nutrients.
Although ovens PK lost to microwave ovens, Director Han said that as long as ovens are used correctly, they are still much better than charcoal-grilled food! Although ovens destroy some water-soluble vitamins when baking vegetables, the effect is minimal when baking meat.
This is good news for those who love roasted meat.
Baking food exceeding 200 ℃ easily produces large amounts of carcinogens
Oven-baked meat is healthier than charcoal-grilled meat, which might excite those who can't live without beer and grilled meat in the summer. However, there are conditions for healthy oven-baked meat—when setting the temperature, it's best not to exceed 200 ℃!
Director Han Lei told the reporter that when the oven temperature is set below 200 ℃, as long as it's not burnt, the baked food, except for some vitamins that may be destroyed, retains other nutrients well and doesn't produce any toxins. Once the oven temperature exceeds 200 ℃, the food easily produces various carcinogens such as heterocyclic amines and benzo[a]pyrene, especially food baked to a crispy state!
The reason why oven-baked meat can be healthier than charcoal-grilled meat is that the oven temperature can be accurately controlled, but the charcoal-grilled temperature is not so easy to control.
Many Western oven-baked dishes require 200 ℃ high temperature
Oven baking should not exceed 200 ℃. Is this difficult? How many foods usually require a temperature above 200 ℃ during baking? The reporter looked through several popular food blogs and found that quite a few foods require a temperature above 200 ℃—
Cream puffs , bacon shrimp rolls: 200 ℃ bake 12-15 minutes; pizza: 200 ℃ bake 20-25 minutes; grilled squid: 200 ℃ bake first 10 minutes, brush with sauce and bake again 5 minutes; char siu: 200 ℃ bake first 25 — 30 minutes; brush with sauce, continue baking 30 minutes; lamb chops: 200 ℃ bake for about 40 minutes; cheese chicken pasta, meat floss, hairtail: 220 ℃ bake for about 15 minutes…
Look, desserts , meat, seafood, etc., may require 200 ℃ or higher temperatures to bake, and some require baking for a long time!
Tip: Meat can be baked at a lower temperature for a longer time Try to avoid high-temperature desserts
So many foods require 200 ℃ or higher temperatures for baking, but this easily produces carcinogens. What should we do? If we don't use 200 ℃ to bake, will it work?
Regarding this issue, the reporter specifically interviewed Li Weiguo, the pastry chef of Qingdao Shangri-La Hotel. He said that for meat, by lowering the baking temperature and extending the baking time, delicious food can still be baked. Although the texture and taste may be slightly different from those baked at high temperatures, the impact is minimal. However, this method doesn't work for baked desserts—desserts have more precise requirements for baking temperature. Even a slight deviation can greatly change the taste and color of the dessert, so it's best to choose desserts baked at temperatures below 200 ℃.
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