Study finds link between 'forever chemicals' in cookware and liver cancer

Re:Study finds link between 'forever chemicals' in cookware ... by Robotbeat on Friday August 12, 2022 @05:11PM (#32443964)

I actually wonder if the charred food contains just as toxic of chemicals? Heating edible oils above 200C and/or for prolonged periods produces transfats, for instance, and there is extremely complex chemistry going on in the burnt portion of foods (or really any substance containing a kind of organic molecule).

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Re:Study finds link between 'forever chemicals' in cookware ... by CrHn3 on Friday August 12, 2022 @06:21PM (#32444661)

It is my understanding that heating edible oils will not produce trans fats unless there is a catalyst to donate hydrogen, a vacuum and a prolonged period of time longer than average cooking times. It is unlikely that a person cooking at home will create trans fats.

Different oils have different smoke points, and heating an oil beyond that smoke point can polymerize the oil and produce free radicals.

Charring foods can create heterocyclic amines, which are associated with cancers.

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Re:Study finds link between 'forever chemicals' in cookware ... by MorrisMinor on Friday August 12, 2022 @07:32PM (#32445216)

Liquid oils contain cis double bonds that will isomerize to trans when heated (no H required). Short cooking times will minimise this, or you can use a saturated fat like butter.

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Re:Study finds link between 'forever chemicals' in cookware ... by cassepipe on Friday August 12, 2022 @05:43PM (#32444277)

Yes but you can always avoid them unlike "forever" chemicals leaked by your non-sticky pan. They're called forever chemicals because they never break down. I don't think charred food can contaminate your food and drinking water.

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