IF YOU'VE ever enjoyed ayam gepuk at a roadside stall or restaurant, you've probably noticed the blackened, crispy fried cabbage that comes with it.
It's crunchy, it's flavourful and for many, it's the perfect accompaniment to the flattened fried chicken.
But a viral TikTok video has claimed that eating this darkly fried cabbage can cause cancer, specifically ovarian and kidney cancer.
The post has sparked alarm amongst ayam gepuk fans across Malaysia.
But is it true that eating blackened fried cabbage can really cause cancer?
Verdict:
FALSE
Eating fried cabbage that has been cooked until blackened does not directly cause cancer, according to the Health Ministry and toxicology experts, though frequent and excessive consumption may increase cancer risk.
The claim originated from a TikTok post by user DylaSkinStudio, which stated that ordering fried cabbage with ayam gepuk is like "ordering cancer for RM2". The post, which received more than 15,000 likes and 6,000 shares, claimed that fried cabbage can cause ovarian and kidney cancer.
According to fact-checking website MyCheck.my, which investigated the claim, the Health Ministry's Cancer Prevention and Control Sector clarified that consuming fried cabbage cooked until burnt cannot be directly linked to increased cancer risk, especially when consumed as part of a balanced diet and healthy lifestyle.
The Health Ministry explained that acrylamide is an organic chemical compound that forms naturally in food through the Maillard reaction when cooked at high temperatures exceeding 120°C. It is most commonly found in high-carbohydrate foods such as potatoes and bread, and the Maillard reaction is what gives fried, baked or grilled foods their brown colour and distinctive aroma.
Scientific assessments by international bodies including the World Health Organisation, the International Agency for Research on Cancer and the European Food Safety Authority found that current evidence does not show a direct conclusive link between acrylamide and cancer incidence, the ministry said.
The ministry noted that cabbage is a cruciferous vegetable rich in fibre, antioxidants and bioactive compounds that generally benefit health.
However, as a preventive measure, the Health Ministry advised the public to practice healthy cooking methods such as light stir-frying, boiling or steaming, alongside adopting a balanced diet and reducing other cancer risk factors such as smoking and obesity.
The ministry also urged that information related to food safety be conveyed prudently and based on scientific evidence to avoid confusion and concern amongst the community.
MyCheck.my also consulted Deputy President of the Malaysian Toxicology Association, Dr Razinah Shari, who is also a Food Toxicology Expert at the Faculty of Health Sciences, Universiti Kebangsaan Malaysia.
Dr Razinah, one of four globally recognised toxicology experts in Malaysia, explained that eating cabbage fried until blackened is not the main cause of cancer, but it can increase cancer risk if consumed frequently and excessively.
"Increased the risk but not a causal factor. Cancer is multifactorial. That means there are various factors that contribute to cancer occurrence. This does not mean if you eat it you will immediately get cancer," she said.
"It is not the main factor. However, if practised frequently and excessively, it has the potential to increase risk," she added.
Dr Razinah also advised individuals at risk of the disease to reduce consumption of cabbage fried until blackened.
Public Health Malaysia, an independent health advocacy platform, posted on Facebook that fried crispy and oily cabbage is not directly a cause of cancer.
"Eating one plate today does not mean you get cancer tomorrow. Cancer usually comes from small repeated exposures over many years. The issue is the frequency and quality of cooking," the platform stated.
Public Health Malaysia said cabbage is a healthy vegetable but becomes a "problem" when cooked in very hot oil. When high-carbohydrate vegetables are fried at very high temperatures until crispy or burnt, they can produce acrylamide, and studies have linked acrylamide to cancer risk if consumed excessively and frequently.
"Make it an 'occasional' dish, not a mandatory daily menu item. And if you see the cabbage has turned black or charred, avoid eating that part," Public Health Malaysia advised.
The bottom line? Moderation is key. As Public Health Malaysia put it, anything in excess is certainly harmful. Enjoy your ayam gepuk with fried cabbage occasionally, but don't make it a daily staple.
References:
1. https://mycheck.my/more.php?id=2527810
3. https://www.tiktok.com/@dylaskinstudio/video/7359434704099085586?_r=1&_t=ZS-94AzJMOys0S
