Yes, cooking does damage DNA, even at relatively low temperatures like boiling.
How Cooking Affects DNA
The cooking process, especially at higher temperatures, can inflict damage on the DNA present in food. This damage isn't just a minor inconvenience; it's been shown to cause genetic risks, according to research from the NIST team led by Miral Dizdaroglu.
Here’s a breakdown of how cooking affects DNA:
- Heat-Induced Damage:
- The NIST study revealed that boiling and roasting both caused DNA damage.
- Higher cooking temperatures led to more pronounced DNA damage.
- Boiling, which is a relatively low temperature cooking method, was also found to cause DNA damage.
- Types of Damage: The study did not specify exactly what type of damage is caused to DNA but indicated that such damage was found when food was cooked by either boiling or roasting.
Examples of DNA Damage
| Cooking Method | Effect on DNA |
|---|---|
| Boiling | Some damage |
| Roasting | More damage, compared to boiling |
| High Temperatures | Most damage |
Implications
The findings of the NIST study suggest that heat-damaged DNA from cooked food may pose genetic risks. While the full extent of these risks is still under investigation, it's clear that cooking can alter the DNA present in our food.
