(kmaxenews) – The Food Standards Agency in the UK launched a campaign Monday to warn about cancer risks linked to eating burnt toast, over-roasted potatoes and other starchy foods cooked at high temperatures.
The campaign is based on longstanding evidence from animal studies in 2002, but the link is yet to be proved in human studies. Some experts are highlighting that other lifestyle factors pose much greater cancer risks, such as smoking and obesity.
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What exactly is the problem with these overcooked starchy foods? Earlier mouse studies identified that high levels of a compound called acrylamide led to an increased risk of cancer.
Acrylamide is what makes bread and potatoes turn golden in color when fried, baked, toasted or roasted. The compound is formed from simple sugars, such as glucose, reacting with an amino acid, known as asparagine, when these foods are cooked at temperatures above 120 degrees Celsius. Asparagine is found naturally in starchy foods.
If cooked for too long, these foods turn from golden to brown and eventually black. As they do, they produce higher levels of acrylamide, further increasing your cancer risk, as highlighted by the FSA campaign, called "Go for Gold."
The campaign asks people to keep their food golden and not let it cook to those darker colors.
Advise to everyone
Aim for a yellow or golden brown color when frying, roasting or baking food.
Follow cooking instructions on food packages to avoid overcooking.
Eat a balanced diet.
Avoid keeping potatoes in the fridge before cooking them, as this can further increase acrylamide levels.
Via : CNN
Via : CNN