Bread and Potatoes when cooked at a high temperature increase the risks of cancer, especially when consumed regularly. The fact was announced by the British Government on Monday.
Acrylamide is a substance that is produced when starchy foods are roasted, fried and even grilled for too long at high temperatures increases the risks of cancer. The UK Food Standards Agency (FSA) has confirmed the same.
According to the FSA, it’s advised to cook the foods at low temperature and should be served when cooked until golden color rather than browned.
It also said that the scientific consensus is that acrylamide has the potential to cause cancer in humans.
It’s advisable to all that, you should aim to golden yellow color and lighter while frying, baking or roasting starchy foods like potatoes, vegetables and bread.
Experts also say that there are more significant and established foods and habits that leads to cancer, such as smoking, drinking and being overweight, consumers should also take care of the above cases too.
Evidence from animal studies shows the increase in risk of cancer as they have the potential to interact with the DNA cells. But, evidence from human studies for most cancer types has shown that there is no link between cancer and acrylamide.
WHO classifies acrylamide as a “probable human carcinogen” putting in the same risk category because of using anabolic steroids, eating red meat and drinking hot drinks.