Carcinogenic Compound Forms When Foods Are Fried, Roasted Or Baked

A report by a Hong Kong newspaper warns of a potentially carcinogenic compound found in some fried and baked foods sold in the former British colony. Scientists have shown  that high levels of the fatty acid ester form of 3-MCPD – produced when foods are cooked at high temperatures – affect the kidneys, central nervous system and male reproductive systems of lab rats. Hong Kong’s Centre for Food Safety said that while there is a potential danger for humans, the average daily intake of the chemical in people is unlikely to cause health problems. High levels of 3-MCPD have been found in biscuits, snacks and Chinese pastry. The ester is formed when foods containing fat and salt are processed at high temperatures in frying, deep frying, roasting and baking.