Generality
Hydrocarbons are binary organic molecules, that is composed of two types of atoms: carbon (C) and hydrogen (H). Hydrocarbons can be short or long and the simplest (which has only one carbon atom) is also one of the best known: methane (CH 4 ).
Hydrocarbons can be solid, liquid or gaseous, and from the chemical point of view they are divided into AROMATIC (BENZENE or POLYNUCLEATE, all stable thanks to a benzene ring) and ALIFATICI (in turn SATURI or INSATURE).
NB . Aromatic and aliphatic hydrocarbons also have very different physical characteristics and reactivity. The well-known toxicity of hydrocarbons refers above all to the AROMATIC compounds, and in particular to the POLYUCLEATE compounds, ie containing two or more BENZENE aromatic rings.
Toxicity
Polycyclic aromatic hydrocarbons (IPA or PAH from English) are compounds naturally present in oil or coal, and from which they can be produced due to incomplete combustion of other molecules (see atmospheric pollution).
Polycyclic aromatic hydrocarbons are extremely toxic molecules for both humans and the fauna and flora of the environment; some of them have always been almost ubiquitous (naphthalene and fluorene) ... while others, unfortunately, are becoming it (benzoEpirene and benzoApirene present in asphalt, bitumen and tar).
In addition to fossil fuels, polycyclic aromatic hydrocarbons can also be released from the combustion of other substrates; among these: waste, tobacco, incense, WOOD, CARBONELLA and GRASSI. With regard to the latter three, we recall that these are products widely involved in the processes of food processing and cooking.
Simply put, the human body (and each of us takes responsibility for it!) Comes into contact with polycyclic aromatic hydrocarbons through various sources:
- the combustion of fuels and wood, urbanization, waste disposal, smoking
- but also through feeding with: raw materials contaminated at an environmental level (from the air, from the ground and from the aquifers), CARBONIZED FOODS, FOODS COOKED WITH THE BRACE, FOODS COOKED IN A VIOLENT MANNER and SMOKED FOODS.
Toxicity mechanism
The toxicity of polycyclic aromatic hydrocarbons derives both from direct contact and from its hepatic metabolites, better known as EPOSSIDES. These compounds, characterized by mutagenic potential towards DNA, are able to damage the genetic-cellular replication message; ultimately, the continuous exposure to polycyclic aromatic hydrocarbons can result in MUTAGENESIS, hence CANCER, a process highly correlated to DEATH.
Dying by ingestion of polycyclic aromatic hydrocarbons in food
Although the two most carcinogenic polycyclic aromatic hydrocarbons are above all benzoEpirene and benzoApirene (present in asphalt, bitumen and tar), even those present in food significantly affect the state of health of the organism. To avoid introducing them in large quantities through food, the tricks to follow are few and decidedly simple:
- Only occasionally consume smoked foods; smoking, although it is a renowned and even more expensive process than many others, determines the surface absorption of polycyclic aromatic hydrocarbons in food. It can be seen that: fish and smoked derivatives (salmon, herring, bottarga, etc.), smoked meats and derivatives (especially cold cuts), smoked cheeses (such as the famous caciotta or even Sicilian baked ricotta), etc., as foods treated with smoking, should be considered foods that are at least "obsolete" and consumed as such.
- Minimize grilling; without repeating what has already been explained in the paragraphs above, such as for smoking, cooking with live embers (both wood and coal) involves the adhesion of polycyclic aromatic hydrocarbons to the surface of the food. To learn more, read the article on the rules to be respected for healthy grilling
NB . Remember that choosing to burn particular types of wood (such as pruning fruit trees) can cause the passage of other very harmful molecules from the fuel to the food; this is the case of lead residues (paints), solvents and wood impregnating agents (coppale and insulators) or pesticide treatment residues (at best copper and sulfur).
- In all violent cooking, avoid that the fat fry over the smoke point as it would represent an additional source of polycyclic aromatic hydrocarbons.
- Avoid at all costs to consume foods of dubious origin, therefore potentially polluted and, in any case, always wash ACCURATELY fruits and vegetables to effectively drain the residues of environmental polycyclic aromatic hydrocarbons.
In the culinary tradition of many regions living brace is the basic method for cooking food; although (fortunately) it is a gradually declining technique, today there are still realities still strongly attached to this kind of habit.
Grilling, excessive frying, smoking and the use of dirty or polluted products inexorably promote the organism's exposure to polycyclic aromatic hydrocarbons; both clinical studies (on the carcinogenic potential) and statistical studies (on the consumption of products containing these molecules) have already demonstrated the correlation between polycyclic aromatic hydrocarbons FOOD and CANCER MUTATION, which further correlates to the increase in the risk of DEATH by TUMOR of the esophagus, stomach, intestine (small but mostly large) and also liver.
