According to Ignatius Onimawo, Professor
of Nutrition and Director of Academic Planning at the Ambrose Alli
University, Ekpoma, Edo State, there is a strong link between
consumption of suya and increased risk of cancer, Vanguard reports. He reportedly advised that consumption of suya garnished with lots of onions and other vegetables, has “a strong cancer-lowering effect.”
Explaining how suya preparation causes cancer, Onimawo said:
“During
preparation of suya, the meat is cooked over an open fire, and oils
from the meat undergo complex chemical reactions that produce toxins
that are carcinogenic (cancer-causing) in nature.
Meat
cooked over open flame often causes the formation of toxic compounds
known as Heterocyclic Amines, HCAs, which are carcinogenic compounds.
The more well-done a meat is cooked, the higher concentration of
carcinogenic HCAs can form. “
Noting that cancer
is due to oxidative processes in the body, he said onions are powerful
antioxidants that effectively stop the oxidative process caused by
consumption of suya from happening. For this reason, he said it is
important to eat plenty of onions and other vegetables with the suya.
No comments:
Post a Comment