Over-cooked potatoes and burnt toast could cause cancer, new research suggests Roasting and frying starchy foods could increase the risk of cancer, a Government body has said.
The Food Standards Agency (FSA) has issued a public warning over the risks of acrylamide - a chemical compound that forms in some foods when they are cooked at high temperatures (above 120C).
A new campaign tells people how they can cut their risk, including opting for a gold colour - rather than darker brown - when frying, roasting, baking, grilling or toasting.
Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children's potato shapes), biscuits, crackers, crispbread and crisps. The Independent
See also:
The Food Standards Agency (FSA) has issued a public warning over the risks of acrylamide - a chemical compound that forms in some foods when they are cooked at high temperatures (above 120C).
A new campaign tells people how they can cut their risk, including opting for a gold colour - rather than darker brown - when frying, roasting, baking, grilling or toasting.
Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children's potato shapes), biscuits, crackers, crispbread and crisps. The Independent
See also:
- Families urged to 'Go for Gold' to reduce acrylamide consumption Food Standards Agency
- Is burnt toast a health risk? BBC News
- Browned toast and potatoes are 'potential cancer risk', say food scientists BBC News
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