Most of us know that burning bread to a black crisp isn't good for our health. And now food scientists say browned toast and potatoes are just as much a cancer risk.
They're telling us to only cook bread and potatoes to a light gold-yellow colour. Roasting, frying or grilling starchy food to a darker brown colour releases acrylamide, a probable carcinogen.
While the Cancer Council in the UK has said there is insufficient evidence of the link in humans (a link between acrylamide and cancer has been proven in animals) the Food Standards Agency has still issued a warning.
What is acrylamide?
Acrylamide is a natural by-product from cooking, and isn't added to anything on purpose. It's usually formed when starchy foods like bread and root vegetables are cooked above 120°C.
Storing potatoes and root veggies in the fridge can raise their sugar content, raising the risk of acrylamide.
It's also found in coffee, cakes, biscuits and packet chips.
How is acrylamide formed?
When cooking, water, sugar and amino acids come together to release flavours, aromas and colours. This is what browns the food, releasing acrylamide.
How can you reduce your risk?
While acrylamide hasn't been proven to pose a risk to humans, the FSA still advises taking precautions.
You can do things like:
- Only cook food to a light golden-yellow colour
- Check the instructions on packaged foods. This will tell you the safe cooking time and temperature.
- Store raw potatoes and root vegetables in the pantry, not the fridge.
- The age-old advice to eat a balanced diet of fresh food also applies.
More information and tips can be found on the FSA website.
If you're concerned about acrylamide, chat with a health professional or consult your dietitian.
Originally published on Jan 30, 2017
