Warning! Eating "Patongko" often is at risk of "cancer"

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Busba1122
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Warning! Eating "Patongko" often is at risk of "cancer"

Beitrag von Busba1122 » 03.04.2021 09:44

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Department of Medical Sciences Ministry of Public Health Random check of patongo sold in Bangkok and its suburbs to monitor for borax contamination. Polar additives in re-frying oil And analyzes the amount of acrylamide or AA, which is a substance found in the food production process that has been fried with oil using high heat. Especially foods that are high in starch And there are reports of toxicology studies that may cause cancer.
Dr. Supakij Sirilak, Director-General of the Department of Medical Sciences said from the case of sharing information on social media that Behind the crispness of Patongo There may be dangers from the crisp powder. Commonly known as borax or borax, and the reuse of frying oil by merchants. Which consumers are at risk of being harmed for this reason, Department of Medical Sciences by the Bureau of Quality and Safety of Food. สล็อตทดลองเล่นฟรี Therefore, 80 samples of patonggo sold in Bangkok and metropolitan area were randomly collected, separated into 61 samples of double patongo and steamed buns, 14 samples, 14 samples of crispy patongo and 5 samples of highly popular patonggo.
Patongo has borax?
Results from the Borax test kit No borax contamination was found in all samples. And from the smell of Patongko, it was found that there were 7 samples of ammonia odor, about 9 percent, which may come from Ammonium Bicabonate (Ammonium Bicabonate) or baking ammonia. Which allows Patongo to become inflated For the re-use of fried oil, 21 patongco samples were sampled with a polar additive test kit in frying oil. Not all samples were detected.
Why does eating “Patongko” often cause cancer risk?
Dr. Supakit Further said Due to the fact that Patongo is a high starch food and has been fried with oil Using high heat Making it possible to find acrylamide This is caused by the reaction between the amino acid asparagene and reducing sugars such as glucose and fluctose at temperatures over 120 ° C or taking too long to cook. Until the food is low in moisture This reaction is called Maillard reaction, resulting in food being brown.

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