Cooking techniques and cancer

1. Cooking techniques and cancer

2. Source of ingredients Garden (home) Industrial 3rd World GMO

3. General composition of the food Meat / vegetable Oils high fat – fecal bile acids Salt Preservatives Contaminations Toxins

4. Storage Contaminations Fungal toxins Aflatoxins Liver cancer

7. Dried food Keeping foods for years Traditional Industrial – treatments! Additives - dyes Methods – temperature Concentrated foods and drinks

8. Frozen food Saves vitamins No preservatives No additives (in non-processed food)

9. Frozen food Saves vitamins No preservatives According to the American Institute for Cancer Research, AICR, freeze-dried fruits have almost the same antioxidant phytochemicals and nutritional value as fresh fruit.

10. Antioxidant, Mutagenic, and Antimutagenic Activity of Frozen Fruits Evaluation of polyphenols, carotenoids, and ascorbic acid showed considerable levels of these compounds in frozen fruits, even after freezing. These data suggest that frozen fruits contribute to the prevention of biological damages. J Med Food 11 (1) 2008, 144–151

11. Salted food Salt Nitrate, nitrite MNU Gastric cancer

14. Smoked food Traditional preservation Industrial vs. traditional Smoke flavor Tar, PAHs

15. Smoked food Bibl Nutr Dieta. 1980;(29):57-64: The average BaP value of home-smoked (softwood) products of the Slovenian population in Hungary is as high as 4.16 micrograms/kg.

16. Hot foods and drinks Esophagus cancer China Japan

17. Charcoal grilled food Healthy?

18. Charcoal grilled food High temperature PAHs, heterocyclic amines Colorectal cancer Pancreatic cancer Breast cancer Prostate cancer

19. Roasted food „Chinese-style roasted pork had the highest level of Heterocyclic aromatic amines (HAAs)” (Comparing pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.) Nutr Cancer. 2005;52(2):147-55 Quick Tip: How to Roast Pepperswww.thekitchn.com

20. Fried food Oils – fat saturated, unsaturated reused – continuously used fume PAHs, amines Several cancers

21. Singed/roasted food PAHs Acrylamide is a commodity chemical with many industrial and laboratory uses. It is also formed from carbohydrate and amino acid containing food by heating (primarily in fried potato products, bread, coffee). Epidemiological studies did not point to an association between either occupational or dietary exposure and an excess of cancer incidence. Food Chem Toxicol. 2008 Apr;46(4):1360-4.

22. Microwave oven Consumption of fried or broiled foods and employment of microwave cooking, because of formation of heterocyclic amines, must be avoided because of increasing risks of oral cancer including the salivary gland tumors. Arch Iran Med. 2007 Apr;10(2):227-32.

23. Microwave oven Usage of microwave ovens for cooking and supplementation of the diet, for example with soy-isoflavones, which have been found to suppress the occurrence of HCA-induced (heterocyclic amines) breast cancers, should be encouraged. Cancer Sci. 2004 Apr;95(4):290-9.

24. OREGANO MAY BE PROTECTIVE AGAINST BREAST, OVARIAN, AND ENDOMETRIAL CANCERS. TURMERIC MAY BE PROTECTIVE AGAISNT PROSTATE, COLON, AND SKIN CANCER. . ROSEMARY MAY BE PROTECTIVE AGAINST BREAST, LUNG, AND SKIN CANCERS. GINGER HAS ANTIOXIDANT AND ANTI-INFLAMATORY EFFECTS. Herbs and Spices

25. Capsaicin Several studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H.pylori by affecting the chemicals the stomach secretes in response to infection.

26. Chili pepper Increased risk of stomach cancer pesticides dyes fungal toxins

27. Fermented drinks and foods Beer Wine Cereals Dairy products

28. Birth of Probiotics ? Dr. Eli. Metchnikoff, A nobel prize winner of 1908 in physiologyand medicine ”The Prolongation of life” benefits of intestinal microflora long life of the Bulgarians and their frequent use of fermented milk product ”yoghurt” Bacillus bulgaricus - Lactobacillus bulgaricus

29. Probioticsbeneficial ”life promoting” microorganisms Reduce flatulence/stomach wind Healing effect on allergy Stimulate immun defence Prevent Colon cancer Stabilise intestinal microflora Stimulate digestion of lactose Reduce risk for infection

30. Some probiotic strainsof commercial food products Lactobacillus acidophillus Lactobacillus reuteri Lactobacillus plantarum Lactobacillus casei Bifidobacterium lactis Bifidobacterium infantis Bifidobacterium longum

31. Birth of Prebiotics ? Also early in the sixties Dr. Burkitt and also Dr. Trowell made clinical observations of great importance and pointed out the importance of some undigestible matter of vegetable origin in the human diet and the role of large intestine as an active organ of the human body

32. Prebioticsare suitable substrates for beneficial microorganisms of the large intestine Galacto oligosaccharides Fructo oligosaccharides Iso malto oligo saccharides Xylo oligo saccharides (Soluble dietary fibre components)

33. Beneficial effects of fermented milk -Fermented milk was recognized as important food as early as 4,000 BC -It is well known that taking fermented foods containing probiotics keeps our intestine healthy -Claimed Efficacy: chronic constipation, probiotic effect, prevention of rotavirus infection, gestroenteritis, and Traveler’s diarrhea, reduction of colon and bladder cancer, elevation of NK cell activity, anti-hypertensive effect….. Sung-Sik Yoon, Yonsei University

34. Probiotic effects ofLactobacillus Sung-Sik Yoon, Yonsei University

35. Risk reduction of bladder cancer by fermented milk Sung-Sik Yoon, Yonsei University

36. Enhancement of NK cell activity by fermented milk Sung-Sik Yoon, Yonsei University 36

37. Thank you for your attention!