Cooking food at high temperatures is dangerous for heart health

Scientists are advising people to boil or lightly braise their food rather than roasting or frying to cut the risk of potentially-fatal heart disease.
New research from the University of Edinburgh first sought to establish why people from different ethnic backgrounds were more or less likely to suffer from heart disease.
They found that part of the reason was cooking techniques.
Scientists reported that people who cooked using higher temperatures were more at risk of heart disease.
The research team said that using hotter cooking techniques, such as those which tend to be used in South Asian cuisine, produced higher levels of trans-fatty acids, which can then increase the likelihood of developing the condition.
This latest study could have a big impact on health advice.
In China, which has low rates of heart disease, common cooking techniques tend to involve steaming or boiling.
In the respected Nutrition journal, scientists said that a temperature of 150 degrees centigrade or above could produce contaminants increasing the risk of heart disease.
A clay oven, or tandoor like those used in South Asian countries can reach temperatures of 500 degrees. However, boiling occurs somewhere between 100 and 130 degrees.
The research follows earlier statistics revealing that men who are born in Pakistan are nearly two-thirds more likely to die from a heart attack compared to those born in England and Wales.
It is likely that this increased risk could be partly down to higher rates of diabetes. But researchers now believe it could also be a result of cooking temperatures.
Raj Bhopa, who is a professor of public health sciences and informatics at Edinburgh led the study. He said while the new research had not provided all the answers, it could explain part of the mystery surrounding why some ethnic groups are more at risk of heart problems.
He added: “It is exciting because if our findings are proven to be correct, we could make a real impact on rates of heart disease within a generation
It is likely that further study will be required to look at whether other factors come into play.
It could be, for example, that cultures which cook at higher temperatures tend to use oil or fat in their cuisine, while those steaming or broiling do not.
The differences could also be a result of the type of food cooked as well as the temperature it is cooked at.