News Item
Christen Cupples Cooper, EdD, RDN, assistant professor and founding director of the Nutrition and Dietetics Program at the College of Health Professions at Pace University is quoted in "Reader's Digest" about Cooking Mistakes
Reader's Digest: "11 Cooking Mistakes That Can Make Your Food Toxic"
From the Article in Readers' Digest":
...While raw or undercooked meat can pose health hazards, so can overcooked or charred meats. "Cooking meats above 300°F, which usually results from grilling or pan frying, can form compounds called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons), that may be harmful to human DNA," warns Christen Cupples Cooper, EdD, RDN, assistant professor and founding director of the Nutrition and Dietetics Program at the College of Health Professions at Pace University. "Some research suggests that when metabolized, these compounds may activate enzymes linked to cancer risk." While the research is limited, Cooper believes there's enough evidence to recommend reducing your exposure to these chemical compounds. "Avoid cooking foods for any length of time over an open flame or hot metal surface, turn meat frequently during cooking, and cut away charred portions of meat," she says.
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