Acrylamide is a chemical that occurs when starchy foods are toasted, fried or grilled at high temperatures. On the one hand, the following the cooking instructions and avoiding the brown color of roasted foods. On the other, Cancer Research UK recalled that this link has not yet been tested in humans.
Acrylamide is present in many types of food and is also a natural byproduct of the cooking process. The highest levels of this substance are found in foods with a high content of starch that have been cooked above 120 ° C, such as potato chips, bread, biscuits, cakes and coffee. It can also be produced during home cooking, when starchy foods are baked, grilled or fried at high temperatures.
When the bread is toasted to make toast, for example, this can cause more acrylamide to be produced. The darker the color of the toast, the more of this chemical will be present.
The FSA recognizes that it is not clear what is the amount of acrylamide that can be tolerated by humans, but in your opinion believes that we are consuming too much. So give people a number of tips to change the way you cook and prepare foods such as not over-roasting, frying or baking starchy foods, following the cooking instructions carefully and eating a balanced diet that includes five servings Of vegetables and fruits per day as well as starchy carbohydrates.
For now, animal research has shown that the chemical is toxic and can cause cancer, so some scientists assume that it can be extrapolated to humans, although so far there is no conclusive evidence. If acrylamide causes these effects in humans, it would depend on the level of exposure, and some experts are not convinced that there is any real danger to public health.
According to David Spiegelhalter, a professor at the University of Cambridge, “even those adults with higher acrylamide consumption would need to consume 160 times more than usual to reach a level that will cause tumors.”
