Browned toast, potato chips may up cancer risk: UK experts
January 23, 2017 17:47
Overly browned toast and potato chips may contain a chemical that increases the risk of cancer, experts in the United Kingdom warned today.
Acrylamide, produced when starchy foods are roasted, fried or grilled for too long at high temperatures, has been shown to cause cancer in animals.
The UK's Food Standards Agency has now launched a "Go for Gold" public campaign to trigger a change in cooking and eating habits so that toast, chips and other root vegetables are heated only until golden yellow.
"You can't point to individual people and say that person has cancer because of the amount of acrylamide in their diet but because the mechanisms by which it does have this effect in animals are similar to the mechanisms you would expect to occur in humans it's not something we can ignore," said Steve Wearne, FSA director of policy.
"We want our campaign to highlight the issue so that consumers know how to make the small changes that may reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended in government healthy eating advice," Wearne said.
Acrylamide is present in many different types of food and is a natural by-product of the cooking process.
Its carcinogenic nature was first claimed by a Swedish study in 2002.
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