New findings on why it's better to use the oven: it reduces toxicity and prevents disease

The culinary techniques implemented in the kitchens of the University of Navarra Clinic to replace frying or toasting reduce the risk of acrylamide formation, a toxic substance linked to a higher risk of developing diseases. The nutrition team of the Hospitality Service at the Madrid campus conducted a study, presented at the Practical Nutrition Congress of the Spanish Society of Dietetics and Food Sciences , which demonstrates the positive effects of choosing the right cooking method , especially in the hospital setting.

During the food preparation process, the physicochemical characteristics of foods can be altered depending on the technique used, which can lead to the formation of toxic, mutagenic, and/or carcinogenic compounds. As Concepción Manrique , director of the Dietary Department at the University of Navarra Clinic in Madrid, explains, " Food preparation and processing are key to enhancing palatability, highlighting sensory aspects, and improving nutritional value. However, they can alter their composition and pose a risk to public health, especially among hospitalized patients in vulnerable situations."

The study focused specifically on reducing acrylamides , a chemical that forms naturally in starchy foods prepared at high temperatures, usually during frying or roasting. Prolonged exposure to high concentrations of acrylamide could increase the risk of cancer and other health problems such as muscle weakness or numbness. To assess this risk, two common preparations—cocido madrileño croquettes and fries with paprika and oregano—were compared by replacing frying with a special baking program.

"Instead of cooking both recipes using traditional methods at temperatures above 180ºC, we used the oven and observed that no acrylamides were detected , or that their presence was significantly reduced, without compromising the flavor or appearance," explains Manrique . "Our daily challenge is to ensure that each patient enjoys their food , but this is not limited to offering varied and nutritionally appropriate recipes. We must also consider the risks associated with the formation of compounds that may be harmful," adds Xandra Luque , chef at the Clinic in Madrid and participant in the study.

Boosting 'preventive' haute cuisine

Gastronomy and nutrition , fundamental to a good quality of life , also play a key role in the prevention and treatment of diseases . In addition to culinary techniques, dietary diversity and habits acquired from an early age are equally relevant factors analyzed by the University of Navarra Clinic team in two other studies published as posters at the Spain Gastronomy Conference and the Congress of the Spanish Society of Clinical Nutrition and Metabolism .

As Teresa Pérez , the department's nutritionist, points out, learning to cook from childhood significantly influences the adoption of healthy habits in adulthood. "We have observed that those who learned to cook before moving out showed greater interest in food and better adherence to balanced diets, which highlights the importance of fostering culinary education from childhood ."

Likewise, the Area's professionals have analyzed the relationship between dietary diversity and body mass index (BMI) in a hospital population. The results show that a varied diet contributes to preventing metabolic diseases , such as obesity . "Patients with less dietary diversity had higher BMI values. In older age groups and among young people, this relationship was inversely proportional, while in middle-aged adults the association was positive," concludes nutritionist Maru Dulcich .