From the Guidelines
Roasting is not a recommended cooking method for individuals of African descent, or any other group, due to its potential to increase the formation of advanced glycation end-products (AGEs) in food, which can have negative health effects 1.
Cooking Methods and Health Effects
The formation of AGEs in food is influenced by cooking methods, with high-heat cooking methods like roasting, grilling, and frying producing higher levels of AGEs compared to low-heat methods like boiling and steaming 1.
- AGEs have been linked to various health problems, including oxidative stress and inflammation, which can contribute to chronic diseases like diabetes, cardiovascular disease, and cancer.
- Water-based cooking methods, such as boiling and steaming, are recommended as they tend to generate lower amounts of AGEs in food 1.
- The rate of AGE formation can be reduced by modifying food processing parameters, such as heating time, temperature, and cooking procedure, or using inhibitors during culinary preparation 1.
Individualized Nutrition and Cooking Preferences
While cooking preferences are individual choices based on taste, cultural background, health considerations, and personal circumstances, it is essential to prioritize cooking methods that minimize the formation of harmful compounds like AGEs.
- Different cooking methods, including roasting, baking, grilling, steaming, or frying, each have their own nutritional impacts and flavor profiles that may be beneficial or preferred depending on the specific ingredients being prepared and individual health goals.
- The nutritional needs of humans are fundamentally similar across racial groups, though individuals may have specific dietary requirements based on health conditions, activity levels, or personal goals.
Dietary Recommendations for Cardiovascular Health
The American Heart Association recommends a dietary pattern that emphasizes intake of vegetables, fruits, and whole grains, and limits intake of sweets, sugar-sweetened beverages, and red meats 2.
- This dietary pattern, such as the DASH dietary pattern, can help lower blood pressure and lipid profiles, and reduce the risk of cardiovascular disease.
- It is crucial to adapt this dietary pattern to individual calorie requirements, personal and cultural food preferences, and nutrition therapy for other medical conditions.
From the Research
Roasting and Its Effects
- Roasting can lead to the formation of potentially toxic substances, such as acrylamide, polycyclic aromatic hydrocarbons, and furan [(3, 4, 5)].
- Acrylamide, in particular, has been shown to be carcinogenic in animal studies and may pose a risk to human health [(4, 6)].
- The formation of these contaminants can be influenced by various factors, including the type of food being roasted, the temperature and duration of roasting, and the presence of certain precursors 5.
Mitigation Strategies
- Several mitigation strategies have been proposed to reduce the formation of toxic substances during roasting, including modifying process conditions, decreasing the concentration of precursors, and eliminating or degrading the formed contaminants 5.
- However, more research is needed to fully understand the effectiveness of these strategies and their potential impacts on the sensory properties of roasted foods 5.
Health Outcomes
- The health outcomes associated with roasting and the formation of toxic substances are not well understood, particularly in relation to specific populations such as individuals of African descent [(3, 4, 6)].
- More research is needed to investigate the potential health effects of roasting and to develop effective strategies for mitigating the formation of toxic substances [(3, 4, 5, 6)].
Social Determinants
- Home cooking, including roasting, can be influenced by a range of social determinants, including cultural background, ethnicity, and socioeconomic status 7.
- Further research is needed to understand the complex relationships between home cooking, diet, and health outcomes, particularly in diverse populations 7.