The chemical, which is a proven carcinogen, is formed from a reaction between amino acids and the sugars and water found in potatoes and bread when they are subjected to temperatures above 120C.
A new study has warned that eating crunchy toast could increase your risk of cancer (original article)
Beware the crispy roast potato and the crunchy slice of toast. Both contain worryingly high levels of a cancer-causing chemical.
A new study by the Food Standards Agency (FSA), the Government’s food safety watchdog, measured the amount of acrylamide – a cancer-causing toxin – in roast potatoes, chips and toast cooked in the home.
The FSA’s chief scientific adviser said the new research showed the need for roast potatoes and chips to be cooked to only “a light golden colour” and that bread should be toasted to “the lightest colour acceptable”.
The FSA’s chief scientific adviser said the new research showed the need for roast potatoes and chips to be cooked to only “a light golden colour” and that bread should be toasted to “the lightest colour acceptable”.
The chemical, which is a proven carcinogen, is formed from a reaction between amino acids and the sugars and water found in potatoes and bread when they are subjected to temperatures above 120C.
The problem is the roast potatoes and chips that appeared the most mouth-watering – which were darkest in colour and crispiest in texture – contained the highest levels of acrylamide.
The FSA study took samples of cooked potatoes and toast from 50 households, bagging up the samples and then measuring the levels of acrylamide in the laboratory.
Researchers recommended:
- Parboiling potatoes first before roasting them – considered the best method for producing crispy ‘roasties’ anyway – because the process reduces the free sugars that generate acrylamides
- Storing potatoes in a cupboard rather than fridge. Low temperatures can increase the amount of sugar and sweetness in the potato , leading to more acrylamide when cooked
- Cooks should not ‘fluff up’ parboiled potatoes before roasting them because in doing so it increases the surface area which in turn increases levels of acrylamide.
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