In this article we will speak on a very interesting topic, rather than refer to specific foods, we will speak about the form and utensils used to cook and store them.
Of all of the materials that are used to make containers, the most polemic is possibly plastic and, in particular, a component of plastic, Bisphenol A (BPA), a widely used chemical substance that is used to make plastic and resin. BPA is used, for example, to make polycarbonate, a clear and hard plastic that is most often used for food containers (bottles, plates, cups…). It is also used to make resin, which is used for the protective coverings of cans and other food and drink containers.
Some sources relate its use to the increase of the risk of suffering from some type of cancer, such as breast or prostate cancer, surely conditioned by the possibility of the small quantities of BPA that may migrate to foods that have contact with them and also for their resemblance to estrogen (female sex hormone) with respect to their activity.
Although it is true that BPA’s risk for human health is associated to its capacity to affect the hormonal system, in the most recent study done in January of 2015, the experts conclude that this does not implicate any health risks for those that consume them at any age, since the exposure to BPA through the diet (contact between the packaging and the food) is below the established safe level.
In order to be safe, the only limits are placed on baby bottles, although the data indicates that they do not present any risk for this vulnerable group of the population either. Currently, however, more and more companies are beginning to use containers that are free of BPA.
Conclusion: However, some cancer research institutes recommend that women with breast cancer or other hormone-dependent cancers limit their use of products that contain BPA – mainly not to reuse or heat them.
Plastic containers are safe to use with food as long as they are used correctly and following the instructions of the producer. This is to say that, they should not be reused when meant to be thrown out, nor should they be used with a microwave unless otherwise specified. If these precautions are followed, there should not be any problem.
There is, in turn, much controversy about the effect that nonstick coverings of kitchen utensils have on health, more commonly known as Teflon, especially when referring to a supposed carcinogenic effect. Some informational sources recommend the exclusive use of porcelain pots and pans for cooking.
Branching from this statement, many people allocate an important expense to changing their normal dishes once they have been diagnosed with cancer. It is possible that the basis of this myth comes from the gases that are given off by a nonstick pan if it overheats at a high temperature (350-650 °C), since these could result in toxins that are inhaled, although such temperatures are not typically reached in domestic kitchens. The International Agency for Research on Cancer (IARC) that is part of the World Health Organization (WHO), specifies that there does not yet exist evidence in order to classify Teflon as a carcinogen and, thus, using materials that contain it should now suppose any risk to one’s health. This conclusion is not valid when utensils are overheated, above a temperature of 350 °C, a temperature that domestic kitchens do not reach.
Other materials: silicon, plastic, ceramic, enamel, glass, stainless steel, iron, non-stick coating and aluminum do not have harmful health effects.
Conclusion: Teflon and the other cooking materials available on the market are safe and totally fit for people who have cancer. In this way, it is not justified to exclusively portray porcelain utensil as the only safe cooking material for those who are in treatment for an illness.
In turn, there are many myths surrounding the microwave and its health effects, especially with respect to the use and appearance of cancer. This is due to, in part, an erroneous interpretation of the effects of radiation on people that is emitted by these appliances when heating food.
The safety of the micro-waves is guaranteed by the World Health Organization as well as the FDA, and the main myth that persists was refuted by the Spanish Association against Cancer in 2004. Furthermore, with respect to the loss of nutrients, scientific articles state that, in general, the fastest methods for cooking, those which use short times and do not submerge the food in water, have less loss of nutrients than other cooking methods.
Conclusion: The use of microwaves does not represent any health risk. Nevertheless, they must be used correctly, equally as the oven, stovetop, or the Thermomix®. The health authorities guarantee their safety since many years ago and thousands of people use them directly without any worry.
Concerning the consumption of meats and other foods cooked on a fire, grill, or barbecue and their supposed relation to cancer has also always been a topic of discussion, and for this reason some sources advocate the total elimination from the diet of any food cooked through any of these techniques.
In meat and fish that are cooked on the fire, grill, or barbecue, or in any type of smoked food, some compounds can be found – polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (AHs) – that are a consequence of charcoal combustion or high temperatures. In some studies done in the laboratory, it has been observed that some compounds can cause changes in the DNA and result in carcinogens.
At the moment, the exposure to high levels of AHs has been demonstrated to cause cancer in animals, and although this relation is not clear in humans, it seems probable that there exists a relationship between a high consumption of such compounds and a higher risk of developing cancer. Some PAHs and Benzopyrene have been classified as probable carcinogens in humans by the IARC. However, sufficient evidence does not exist in order to link the occasional consumption of smoked foods or those cooked on the grill, fire, or barbecue with a harmful effect when one is being treated for cancer.
Conclusion: Currently, there is not any recommendation about the frequency of consumption of foods cooked by the said techniques. Nevertheless, with the evidence of many studies in mind, it would be prudent to consume products cooked in this way only occasionally or in small quantities. Thus, it is recommended for people with cancer and the general population that they use these ways of cooking in a moderate fashion, such as making sure to leave enough space between the fire and the food in order to avoid that it is burned and always throw out the most blackened parts before eating.
A patient should not be scared to ask their medical team questions. They should ask and establish a trusting relationship. Our oncological teams at HC Marbella, from the nurses to the oncologists and surgeons can clear up any type of doubt, no matter how strange it may seem.
March 9, 2018
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