Why you really shouldn't overcook your proteins
The development of cooking was a major milestone in the evolution of human civilization because it made food easier to digest and more energy-efficient. Heating food can also kill harmful pathogens and make certain foods taste better. Overcooking, on the other hand, can have adverse effects, particularly on proteins.
Overcooking proteins can be detrimental to human health, according to a recent study by researchers at Kyoto University. While cooking food is essential for making it easier to digest and killing harmful pathogens, severe heating can modify proteins in ways that diminish their nutritional value. In a study published in the journal npj Science of Food, scientists heated soy protein isolate to 121°C (250°F) for 20 minutes and then fed it to mice for six weeks.
The researchers found that this severe heat treatment decreased amino acid levels, increased insoluble protein and larger soluble peptides, and ultimately reduced blood amino acid levels in the mice. Consequently, this led to lower bioavailability of the protein, making it less accessible for the body to absorb. Additionally, the heated soy protein diet lowered peripheral serotonin levels and changed social novelty behavior in the mice, while anxiety and sociability remained unaffected.
The study highlights that not all proteins offer the same nutritional availability, even when the same amount of protein is consumed. Future research aims to identify the specific changes that occur in proteins during severe heating and explore processing conditions that could minimize these adverse effects while preserving food safety.
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