Burning toasts and over-roasting potatoes could increases the risks of cancer, British Food Standards Agency (FSA) warns. The agency revealed that when starch high foods were roasted, grilled or fired at high temperatures for longer period a substance called acrylamide is produced, which has been found to aggravate cancer risks in laboratory animals.
FSA said in a statement that starchy foods should not be cooked “for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting,” instead one should look to achieve golden colour rather than browned. Having said, the tests have only been conducted on laboratory mice and the effects of acrylamide on humans are yet to be known.
The report says: “The scientific consensus is that acrylamide has the potential to cause cancer in humans. “As a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.”
Some health experts expressed dissident on the FDA views saying there were more significant food habits that were linked to cancer risk and people should focus on changing those before worrying about acrylamide.
Charity Cancer Research UK said in an announcement: “Evidence from animal studies shows that acrylamide has the potential to interact with the DNA in our cells, so could be linked to cancer. However, evidence from human studies has shown that, for most cancer types, there is no link between acrylamide and cancer risk.”