The Food Standards Agency has warned that overcooked starchy foods can contain acrylamide, a chemical liked to cancer. But should you be worried?
The Food Standards Agency has warned that eating overcooked potatoes or burnt toast could increase the risk of cancer. They are urging people to reduce their intake of overcooked foods through a public health campaign, dubbed “Go for Gold” – essentially advising people to turn off the heat once your toast, potatoes or other starchy foods are lightly browned.
What is the problem?
A chemical known as acrylamide which forms from sugars, water and amino acids when they are heated together at high temperatures in a process known as the Maillard reaction. The higher the temperature, and the longer the heating time, the higher the levels of acrylamide.
|Read Full Article: What is the real cancer risk from eating roast potatoes or toast? | Science | The Guardian|