You probably like to eat toast and fries? If you enjoy the crispy parts of slightly burnt potatoes or the smell of golden toast with the occasional dark spot, you may be at a higher risk of cancer, experts warn, as reported by BKTVnews.com.
The Food Standards Agency states that people are ingesting excessive amounts of acrylamide, a compound that is naturally produced by the heat treatment of starchy foods.
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Acrylamide has been proven to cause cancer in animals, and scientists say there are reasonable doubts that this is true in humans as well.
The FSA insists that it does not want to scare anyone and that the risk, although present, is not great. This does not mean that this knowledge should be ignored.
"We can't point the finger at someone and say that that person will get cancer from the acrylamide they eat, but it's clear that the mechanisms that lead to that effect in animals are similar to those in humans, and that's something we shouldn't ignore." says Steve Vern, director of the FSA.
"We're not saying you should avoid certain foods, but that you should eat a variety of foods to reduce your risk." Don't worry about occasionally enjoying a slightly burnt dish."
The warning applies to foods rich in starch, i.e. potatoes, other root vegetables, all grain products and coffee.
Research does not show what amounts of acrylamide affect cancer, but suggests that people of all ages ingest much more of this compound than they realize.
The FSA has therefore launched a campaign recommending that people steam or steam their food, as this reduces the chance of acrylamide forming in food. When it comes to fried, baked and grilled food, the heat treatment should be stopped when the dish reaches a golden color.
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