LPizza is among the most loved foods in the world. And when it is said Italy abroad is considered one of the most representative dishes. That she is good is indisputable, but are we sure she is also healthy? On the occasion of International Italian Pizza Daywhich occurs on January 17thlet’s find out what are the risks which hide behind the irresistible taste of a Margherita, a Capricciosa or a Quattro formaggi.
Acrylamide: what is it
Pizza, together with biscuits, breakfast cereal products and crisps, Unfortunately, it contains acrylamide. There Doctor Chiara Manziprofessor of scientific dissemination at theMilan Bicocca University and Culinary Medicine at theUniversity of Ferrara and author of the book “The science of Antiaging leavened products” (Art Joins Nutrition Editore) has repeatedly turned the spotlight on this substance. «Acrylamide is formed during high-temperature cooking, especially at an industrial level, but also at home and when cooking with a wood oven. It’s about the foods containing starch, by virtue of the transformation of sugars and amino acids. As a result, it turns out present in large quantities in traditionally very popular and appreciated foodsand in many cases in those who children and young people consume more frequently”, warns the expert.
Possible risks
«Already in 2015 theEuropean Food Safety Authority (EFSA) published the first comprehensive evaluation on the risk related to acrylamide in foods. He confirmed that exposure to the substance may increase the risk of cancer for consumers of every age. It is therefore worth considering a public health problem. Acrylamide is classified as type 2A carcinogen by the IARC, International Agency for Research on Cancerwhich includes substances on which there are certain studies neoplastic effects in animals and limited studies in humans», underlines Doctor Manzi. That’s why it’s so important inform and raise awareness people.
Pizza and acrylamide: how to identify it?
«Despite the proven danger, the European Commission has not yet identified limit values due to the presence of acrylamide in foods, leaving the burden on producers to lower its presence. This means that no ASL or NAS can seize products with any amount of acrylamide, leaving the population at risk of ingesting the substance through food. Luckily acrylamide can be easily spotted with the naked eye, observing the color of the pizza. It must appear to our gaze golden and not dark, i.e. brownish, nor spotted. The darker parts, in fact, contain acrylamide, identifiable especially in the classic one brownish crust on the cornice» explains the expert.
Directions to give in the pizzeria
So what to do in a pizzeria? “Must check the color of the pizzaif too dark or with many dark spots it is best to kindly ask the waiter make it clearer, because the food served it is potentially carcinogenic. It is necessary to check not only the cornice but even under the pizza. If the stains are few and overall the pizza is clear and possible “remedy” by scraping off the most burnt parts», advises Doctor Manzi.
Pizza: how to choose a truly healthy one
Acrylamide risk averted, to enjoy pizza without guilt, here’s how to choose it. «The topping is very important. I am the Margherita or pizza with vegetables is preferablewhich add fiber and flavor without excess fat and salt. AvoidInstead, to add additional oil, for example truffle oil or chilli oil, which may contribute to the flavour, but add fat. In the end, no to adding salt», concludes the expert.
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