{"id":1747708,"date":"2026-02-04T07:02:46","date_gmt":"2026-02-04T04:02:46","guid":{"rendered":"https:\/\/analyse.optim.biz\/?p=1747708"},"modified":"2026-02-04T07:02:46","modified_gmt":"2026-02-04T04:02:46","slug":"metoda-de-gatit-care-creste-riscul-de-cancer-ce-recomanda-oncologii","status":"publish","type":"post","link":"https:\/\/analyse.optim.biz\/?p=1747708","title":{"rendered":"Metoda de g\u0103tit care cre\u0219te riscul de cancer. Ce recomand\u0103 oncologii"},"content":{"rendered":"<p>[analyse_image type=&#8221;featured&#8221; src=&#8221;&#8221;]<\/p>\n<div class=\"td-post-content tagdiv-type\">\n<div class=\"td-post-featured-image\"><a href=\"https:\/\/locale.realitatea.net\/2026\/02\/0ddb802a596eab22fc3bdad2d1432669.jpg\" data-caption><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"688\" class=\"entry-thumb td-modal-image\" src=\"https:\/\/locale.realitatea.net\/2026\/02\/0ddb802a596eab22fc3bdad2d1432669.jpg\" alt title=\"Metoda de g\u0103tit care cre\u0219te riscul de cancer. Ce recomand\u0103 oncologii\"><\/a><\/div>\n<div>\n<div>\n<div>\n<h3>Conform speciali\u0219tilor, metoda prin care alegem s\u0103 g\u0103tim este esen\u021bial\u0103 pentru s\u0103n\u0103tatea noastr\u0103, pe l\u00e2ng\u0103 produsele pe care le consum\u0103. Iat\u0103 care este cea mai nociv\u0103 metod\u0103 de g\u0103tit \u0219i care poate produce cancer.<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<aside>\n<div>\n<div role=\"status\">\n<p>Anumite metode creeaz\u0103 compu\u0219i d\u0103un\u0103tori, \u00een timp ce altele ajut\u0103 la p\u0103strarea nutrien\u021bilor \u0219i reduc inflama\u021bia, subliniaz\u0103 Dr. Shikha Jain, hematolog \u0219i oncolog certificat pe trei specializ\u0103ri \u0219i profesor asociat la University of Illinois Cancer Center. Chiar \u0219i mici diferen\u021be \u00een modul de preparare pot influen\u021ba s\u0103n\u0103tatea pe termen lung, inclusiv riscul de cancer, spun speciali\u0219tii, potrivit revistei\u00a0<a href=\"https:\/\/parade.com\/health\/cooking-method-to-limit-according-to-oncologists\" rel=\"nofollow\">Parade<\/a>.<\/p>\n<h2>Metoda de g\u0103tit care trebuie limitat\u0103<\/h2>\n<p>Exper\u021bii recomand\u0103 evitarea g\u0103titului care produce carbonizare, cum ar fi prin pr\u0103jirea intens\u0103 sau gr\u0103tarul excesiv al c\u0103rnii \u0219i legumelor.<\/p>\n<p>\u201cAlimentele carbonizate, inclusiv carnea, fructele \u0219i legumele, pot produce amine heterociclice (HCA) \u0219i hidrocarburi aromatice policiclice (PAH), compu\u0219i care pot deteriora ADN-ul \u0219i cresc riscul de cancer, mai ales colorectal\u201d, explic\u0103 Dr. Anton Bilchik, chirurg oncolog \u0219i director al Programului Gastrointestinal \u0219i Hepatobiliar la Providence Saint John\u2019s Cancer Institute.<\/p>\n<p>HCA se formeaz\u0103 c\u00e2nd proteinele din carne, pe\u0219te sau p\u0103s\u0103ri sunt expuse la temperaturi ridicate. PAH apare c\u00e2nd gr\u0103simea picur\u0103 pe fl\u0103c\u0103ri sau suprafe\u021be fierbin\u021bi, gener\u00e2nd fum care ader\u0103 la m\u00e2ncare.<\/p>\n<p>Dac\u0103 apar por\u021biuni arse, acestea trebuie t\u0103iate sau r\u0103zuite; alimentele foarte carbonizate nu ar trebui consumate. Totu\u0219i, nu exist\u0103 motiv de panic\u0103: o mas\u0103 ocazional\u0103 carbonizat\u0103 nu pare s\u0103 creasc\u0103 semnificativ riscul de cancer, dar obiceiul frecvent poate fi periculos.<\/p>\n<h2>Sfaturi de g\u0103tit mai sigur<\/h2>\n<p>1. Aburirea \u0219i fierberea lent\u0103 p\u0103streaz\u0103 vitaminele \u0219i antioxidan\u021bii \u0219i previn formarea HCA \u0219i PAH.<\/p>\n<p>2. Coacerea \u0219i rumenirea u\u0219oar\u0103 a legumelor \u0219i proteinelor la temperaturi controlate evit\u0103 fumul \u0219i flac\u0103ra direct\u0103.<\/p>\n<p>3. Stir-fry sau sote rapid cu ulei pu\u021bin scurteaz\u0103 timpul de g\u0103tire \u0219i p\u0103streaz\u0103 nutrien\u021bii.<\/p>\n<p>4. G\u0103titul lent la temperaturi mai mici asigur\u0103 preparate fragede \u0219i u\u0219or de digerat, util \u0219i pentru pacien\u021bii afla\u021bi sub chimioterapie.<\/p>\n<p>5. Marinarea cu acid (l\u0103m\u00e2ie, o\u021bet, iaurt) \u0219i ierburi reduce formarea compu\u0219ilor nocivi.<\/p>\n<p>6. Folosirea uleiului de m\u0103sline sau canola \u0219i condimentarea cu ierburi, usturoi, citrice \u0219i mirodenii \u00een locul untului \u0219i sosurilor procesate ajut\u0103 la preparate mai s\u0103n\u0103toase.<\/p>\n<\/div>\n<\/div>\n<\/aside>\n<\/div>\n<\/div>\n<p>[analyse_source url=&#8221;https:\/\/realitateadeteleorman.net\/metoda-de-gatit-care-creste-riscul-de-cancer-ce-recomanda-oncologii\/&#8221;]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[analyse_image type=&#8221;featured&#8221; src=&#8221;&#8221;] Conform speciali\u0219tilor, metoda prin care alegem s\u0103 g\u0103tim este esen\u021bial\u0103 pentru s\u0103n\u0103tatea noastr\u0103, pe l\u00e2ng\u0103 produsele pe care le consum\u0103. Iat\u0103 care este cea mai nociv\u0103 metod\u0103 de g\u0103tit \u0219i care poate produce cancer. Anumite metode creeaz\u0103 compu\u0219i d\u0103un\u0103tori, \u00een timp ce altele ajut\u0103 la p\u0103strarea nutrien\u021bilor \u0219i reduc inflama\u021bia, subliniaz\u0103 Dr. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[226,180],"class_list":["post-1747708","post","type-post","status-publish","format-standard","hentry","category-romania","tag-crawlmanager","tag-realitateadeteleorman-net"],"_links":{"self":[{"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=\/wp\/v2\/posts\/1747708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1747708"}],"version-history":[{"count":0,"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=\/wp\/v2\/posts\/1747708\/revisions"}],"wp:attachment":[{"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1747708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1747708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/analyse.optim.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1747708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}