The UK Foods Standard Agency issued a health warning in 2017 about the chemical acrylamide – found in starchy foods such as bread and potatoes – saying that it may cause cancer. The warning coincides with the launch of a new health initiative called ‘go for gold’ which encourages us to only cook foods to a golden yellow, rather than brown or black, to help to reduce the amount of acrylamide. I spoke to Jasmine Just at Cancer Research UK…
- Acrylamide is produced naturally by starchy foods when they are cooked at high temperatures for a long period of time, such as when baked, fried, roasted or toasted.
- It is created by the Maillard reaction that occurs between sugars and amino acids in the presence of water, which is also responsible for the brown colour and roasted taste.
- A number of animal studies have found that acrylamide has the potential to damage our DNA which can lead to cancer, but the same process has yet to be established in humans.
- The risk is described as ‘probable’ but is certainly much less than that from smoking, obesity and alcohol.
- The advice from Cancer Research UK is to maintain a healthy balanced diet, follow the cooking recommendations for baked or roasted goods, and to not store potatoes in the fridge as this increases the potential for acrylamide to develop when they are cooked.
You can listen to the full interview for the Naked Scientists here.