How can I avoid harmful substances in food?

A number of substances can damage our cells and cause cancer. Some are produced when food is roasted, baked or preserved, others are produced when food spoils.

Mould
Do not store food in warm or humid environments for too long. If you spot mould on food, throw all of it away. It is not enough to just remove the affected parts.

Mould is hazardous for humans. It may contain toxic mycotoxins. Certain types of mould, aflatoxins, can also increase the risk of developing liver cancer. Peanuts, tree nuts, corn, rice, figs and other dried fruits, spices, raw vegetable oils and cocoa beans are particularly susceptible to contamination with aflatoxins. 

Acrylamide
Acrylamide is an undesirable substance in food. It is formed when food is heated to high temperatures, for example during frying, roasting or baking. This substance is created during the browning reaction, which gives the food its typical odour and taste.

Acrylamide forms especially in foods that contain a lot of asparagine and sugar (glucose, fructose). These components can be found in coffee, cereals and potatoes. Acrylamide is found most frequently in fatty potato products such as crisps and chips and in baked goods such as bread and biscuits. Acrylamide may also be present in coffee and coffee substitutes, since these products are roasted.

Scientists believe that acrylamide is harmful to humans. In experiments on animals, scientists have found that acrylamide can promote the growth of tumours. 

Tip: If you roast, bake or deep-fry food yourself, you should make sure that the food does not get brown. The rule of thumb is golden, not charred. 

PAHs
Polycyclic aromatic hydrocarbons, PAHs for short, are toxic substances. They are produced when fats and organic materials such as wood or tobacco are burned. In animal experiments it has been shown that these substances can cause cancer. It is not yet clear whether this is also the case in humans.

When barbecuing, it is important that you do not let the food burn. You should also not cook it directly over an open flame. PAHs are formed when fat drips directly into the fire. They are released onto the food via smoke.

Tip: Grill on a low heat and use aluminium trays.

Nitrosamines
We ingest nitrosamines through such foods as cured meat, fish and processed vegetables. It has been shown in animal experiments that these substances can cause cancer. Experts believe that this could also be the case in humans. However, a link has not yet been clearly demonstrated.

Nitrosamines are substances that are formed in processed foods. They stem mainly from meat and meat products. Scientific research shows that cured meat in particular contains nitrosamines. They are created when nitrite from curing salt reacts with the protein in meat. 

Nitrosamines are also contained in fish, vegetables, cocoa, beer, cheese and cereals. They can also be produced in the body during digestion. It is unclear to what extent nitrites and nitrates in food play a role in the formation of nitrosamines.

Tip: Eat as little cured meat or cured sausage products as possible. Also, you should not heat these types of food.

Sweeteners 
Sweeteners can be found in drinks and products such as sweets, biscuits and yoghurt. Manufacturers often label these products “Zero”, “Diet” or “Light”. Sweeteners have fewer calories but taste sweeter than sugar.

According to experts at the World Health Organisation (WHO), it is possible that some sweeteners could cause cancer.

Tip: Avoid products that contain a lot of sugar or sweeteners and use sugar and sweeteners sparingly in the kitchen.

Pesticides in fruit and vegetables
Farmers use crop protection products to protect their plants from pests, bacteria and fungi. Organic farming uses few pesticides. The World Health Organisation (WHO) classifies some pesticides as being potentially, probably or even proven carcinogenic. 

Tip: Wash fruit and vegetables thoroughly before eating or cooking them. If possible, buy organic fruit and vegetables because organic products contain fewer chemicals.