Neapolitan pizza is not carcinogenic: what the latest research says

Neapolitan pizza is not carcinogenic. The voice, this time, does not come from the alleys of Naples, and from his own pizza makers worry. But from Florence, where, at the Accademia dei Georgofili, the result of a university research. This underlines how the so-called scorched part “be sure”.

Because Neapolitan pizza is safe

The news that the Neapolitan pizza is not carcinogenic comes from the conference “Neapolitan pizza between tradition and innovation” organized in Florence.

“Neapolitan pizza – said Mauro Moresi of the Georgofili Academy – is safe, it does not cause problems in the part that we define as more scorched”. “This is because – explained the research groups of the Federico II University of Naples and Tuscia – the amount of acrylamide in the product and in the edge, i.e. the parts most exposed to high temperatures, is minimal, since the cooking time in the wood oven is very short, generally around 90 seconds. So it can be said with certainty that the Neapolitan pizza she is sure“.

“We did these studies together with other colleagues but then on the dexterity and reproducibility of the samples we had the collaboration of Enzo Cocciaone of the most famous Italian pizza makers, who came for several weeks to prepare the samples – he specified, however, Paul Masi, professor ofFederico II University of Naples – Studies show that the surface area of ​​the pizza that burns is less than 3% on the amount of weight and not per unit area. So we can safely eat pizza”.

What is acrylamide

Acrylamide is a potentially substance harmful. It can be found in products starchy foods (such as bread, pizza, potatoes, etc.) subjected to cooking at high temperatures (frying, oven, grill, and also industrial processes at more than 120° with low humidity).

The chemical process that makes the substance develop is called “Maillard reaction”. And it is responsible for the so-called “toasted” effect. In 2015, the opinion of theEfsa. The European Food Safety Authority, after its research, stated that the substance potentially increases the risk of developing cancer in consumers of all age groups.

A risk that however does not seem quantifiable for a series of reasons: “So far studies conducted on humans they provided evidence limited and conflicting the increased risk of developing cancer. However, laboratory animal studies have shown that exposure toacrilammide through the diet enormously increases the probability of developing gene mutations and tumors in various organs”.

Report investigation

The theme of Neapolitan pizza carcinogenic is not new. In 2014, a much-criticized investigation aired on Report, entitled “Let’s not burn ourselves Pizza”, had sparked a debate on the wholesomeness of the classic Neapolitan.

The introduction to the investigation read: “La pizza made with the right ingredients it’s good. Instead from Naples to Rome, Milan, Venice, Florence, it is often not digestible. Sometimes, it may contain carcinogenic elements“.

“Pizza makers – continues the note – have the habit of do not clean the oven, between fumes and charred flour, pizza can pose a health risk. We had the pizzas inspected a specialized laboratory on hydrocarbons in food and the results will be disseminated during the broadcast”.