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Browned toast and potatoes are ‘potential cancer risk’, say food scientists

Bread, chips and potatoes should be cooked to a golden yellow colour, rather than brown, to reduce our intake of a chemical which could cause cancer, government food scientists are warning.

Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.

The Food Standards Agency (FSA) recommends carefully following cooking instructions and avoiding browning.

However, Cancer Research UK said the link was not proven in humans.

The FSA also says potatoes and parsnips should not be kept in the fridge.

This is because sugar levels rise in the vegetables at low temperatures, potentially increasing the amount of acrylamide produced during cooking.

SOURCE: BBC NEWS

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