¿Rico olor o estamos en el horno?

¿Qué hay para cenar? Tal vez contaminación atmosférica Investigadores advierten que los sabrosos olores de los alimentos comerciales contienen gases nocivos
MIÉRCOLES, 24 de marzo (HealthDay News/DrTango) -- Los atractivos aromas que los restaurantes emiten son en realidad un tipo de contaminación del aire que podría representar un riesgo para la salud y el ambiente, según informan investigadores de EE. UU.

Entre los contaminantes expulsados al exterior por la cocción comercial de alimentos se encuentran gases y minúsculas partículas sólidas, según Deborah Gross, de la Universidad Carleton en Northfield, Minnesota.

"Aunque tal vez ese olor que le hace agua la boca le abra el apetito, proviene de emisiones de humo por el procedimiento de cocción al aire que respiramos", lamentó en el comunicado de prensa.

Gross y colegas midieron las partículas de aerosol (gotitas sólidas y líquidas) mientras se cocinaba usando aparatos comerciales típicos, como pizzas en un horno, filetes en una sartén, hamburguesas en una parrilla, un asador de almejas y el fuego del carbón.

Los mayores niveles de emisiones provenían de alimentos grasos cocinados con mucho calor, sobre todo en llamas abiertas, como cocinar hamburguesas en una parrilla industrial. Por cada 1,000 libras ( Por cada 455 kilos (1,000 libras) de pizza cocinada, hubo poco más de un kilo (3 lb) de emisiones. Al notar que ciertos aceites pueden aumentar las emisiones, apuntaron que por cada mil libras de pollo cocinados en un wok con aceite de maní, hubo 20 kilos (45 libras) de emisiones.

Este tipo de investigación podría llevar a mejores métodos para controlar las emisiones relacionadas con la comida, apuntaron los investigadores.

"Estas emisiones no solo afectan la calidad del aire, sino que contienen sustancias químicas que son cancerígenos conocidos", enfatizó Gross.

El estudio debía presentarse el 23 de marzo en la reunión nacional de la American Chemical Society en San Francisco.

Artículo por HealthDay, traducido por Hispanicare
http://www.nlm.nih.gov/medlineplus/spanish/news/fullstory_96811.html
FUENTE: American Chemical Society, news release, March 23, 2010

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