Eating hot could land you in hot water – healthwise.
Scientists have warned food cooked at a high temperature may carry toxic chemicals that increase the risk of life-threatening heart disease.
The research, published in the journal Nutrition, was carried out by scientists at the University of Edinburgh who believe people’s chances of developing the killer disease were less if they cooked food at a lower heat.
They set out to investigate the link, which could explain why heart disease rates are higher in communities whose traditional cooking methods involve high temperatures.
The study found cooking food at temperatures above 150C changes its chemical structure and can lead to the formation of toxic products known as neo-formed contaminants.
Hotter cooking in South Asian cuisines produced more trans-fatty acids. But in China, where heart disease rate is lower, cooking involves steaming and boiling which does not cause the same levels of the acids.
