Some common sense in a midst of confusion! FTF’s response to today’s headlines linking ‘burnt toast with increased cancer risk.’
Did you see the headlines today stating that eating burnt toast and roast potatoes increases cancer risk?
Understandably, a lot of people are now worried about eating anything with a golden crust! The Food Standards Agency (FSA) launched a campaign today to reduce people’s acrylamide intakes.
Acrylamide is a chemical compound produced naturally in starchy foods (like bread and potatoes) as a result of a reaction that occurs during baking, frying, grilling etc. It gives foods like toast it’s characteristic golden, crusty appearance! The more charred a food is, the higher the acrylamide content.
Many studies have been run to see if high acrylamide intakes causes cancer in humans, as some small animal studies suggested a link. But as this review shows , at the moment there is not ANY strong conclusive evidence to suggest links between acrylamide intakes and adverse health outcomes in humans.
Take away message? It’s probably a good idea to eat less burnt foods, but that doesn’t mean you should give up toast, and perhaps doesn’t warrant a public campaign!
