Cooking at high heat ‘may increase’ heart disease risk : scotsman

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Cooking at high heat 'may increase' heart disease risk

Cooking at high heat 'may increase' heart disease risk

Eating food cooked at high temperatures could increase your risk of developing heart disease, researchers claim.Heating food to more than 150 degrees centigrade can form toxic by-products, known as neo-formed contaminants (NFCs), which experts believe could explain why the disease is more common in communities where cooking is typically done at high heats.Frying foods at a high heat is particularly problematic because the oils can form trans-fatty acids, which are banned in many countries.Scientists have been trying to discover why some ethnic groups are more likely to develop heart disease, as previous studies show men born in Pakistan have a 62 per cent greater chance of dying of a heart attack than people born in England and Wales.


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Heart Valve Voice report sets out recommendations to prioritise development of NICE heart valve disease guidelines

Heart Valve Voice report sets out recommendations to prioritise development of NICE heart valve disease guidelines

UK charity Heart Valve Voice today launches its report, 'Towards a Heart Healthy Future: a 2020 Vision for Heart Valve Disease' at a parliamentary event attended by MPs across the country.The report sets out recommendations to prioritise the development of NICE guidelines to ensure that people living with heart valve disease receive a timely diagnosis and have equal opportunity to access effective and appropriate treatment for the condition, regardless of where they live.Heart valve disease is a growing concern in the UK, with prevalence expected to increase significantly in the next few years and levels of awareness and diagnosis remaining low.Approximately 1.5 million people over the age of 65 are currently affected by the condition, and this figure is expected to rise to 3.3 million by 2056, representing a 122% increase.


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Cooking food at high heat may increase the risk of heart disease

Cooking food at high heat may increase the risk of heart disease

Food cooked at high heat may carry toxic chemicals that increase risk of heart disease, researchers have warned.Cooking at a lower heat could help to cut chances of developing the killer disease.Researchers call for further studies to investigate the link, which could explain why heart disease rates are higher in communities where traditional cooking methods involve high temperatures.Cooking food at temperatures above 150oC changes their chemical structure and can lead to the formation of toxic products known as neo-formed contaminants (NFCs).