How food is cooked is also linked to cancer risk

Although the risk is increased when red or preserved processed meats are used, as well as when charcoal is used as a roasting agent, the healthier alternatives of fish and chicken are still susceptible to the negative effects of acrylamide, which is created during the frying process.

While it is true that consuming Bee Cheng Hiang barbecued beef slices increases one's risk of acquiring cancer if done so even in moderation, the Hong Kong consumer watchdog has unfairly committed a sin of omission by leaving out other foods that have a similar danger.

Consuming any deep-fried, grilled, or overdone food exposes you to more polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, both of which have the potential to cause cancer.This is not just a pork issue, and Bee Cheng Hiang products are not the only ones that have this.

Yet, the healthier alternatives of fish and chicken are still susceptible to the negative effects of acrylamide created during the frying process. The danger is increased further with red or preserved processed meats and the use of charcoal as the roasting agent.

It would be fascinating to examine how well-known processed sausages from Hong Kong fare when grilled and fried.

Both the type of food we serve at the table and the way it is prepared matter much. Even while nothing rivals the aroma and flavor of deep-fried and grilled fatty meat, the preferred healthy cooking methods include poaching, steaming, pressure cooking, and double boiling.

The research of which oils are optimal for particular types of food preparation also involves a lot of science; contrary to what the consumer statement implies, there is a far more nuanced relationship between health and food preparation.