Which preparation method can create harmful compounds like aldehydes and heterocyclic amines (HCAs)?
Answer
Frying
While preparing shellfish via baking, grilling, or steaming are cited as the healthiest methods because they preserve lean protein and essential nutrients without adding unhealthy fats, frying carries significant health risks beyond the addition of excess fat and calories. High-heat cooking techniques involving fat, like frying, have been shown to generate potentially harmful chemical compounds. Specifically, frying can lead to the formation of heterocyclic amines (HCAs) and aldehydes. These compounds have been linked in research to increased long-term health risks, notably including an increased risk of cancer.
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