Carcinogenic substances caused by roasting: acrylamide in these foods

Carcinogenic substances caused by roasting: acrylamide in these foods

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Potatoes, toast, etc.: Roasting creates dangerous acrylamide
Many Germans like crispy toast for breakfast. However, if the slices are roasted too much, they can pose a health risk. Because heating up carbohydrate-rich foods vigorously produces acrylamide, a substance that is considered carcinogenic.

Burned toast increases the risk of cancer
Health experts say eating heavily burned potatoes and toasts can increase the risk of cancer. This is because when you heat high-carbohydrate foods, acrylamide is formed. Since the acrylamide content increases the more the food is heated, consumers are advised to follow the motto when roasting: "Gold instead of brown".

Acrylamide in food
Acrylamide has long been suspected of causing cancer.

For example, the European Food Safety Authority (EFSA) warned years ago about the increased cancer risk from acrylamide in food.

The British Food Standards Agency (FSA) also reports on its website that this substance has been shown to be carcinogenic in studies in animals, but no such evidence is available in humans.

Genotoxic substance arises from strong heating
Acrylamide is formed when foods containing starch are heated to high temperatures, which also contain the amino acid asparagine.

From temperatures of around 120 degrees, acrylamide, a substance that is genotoxic, forms in such foods. That means it damages the DNA.

In the past, high levels of acrylamide were often found in examinations in chips, fried potatoes and frozen fries.

"Potato products such as chips, potato pancakes and French fries as well as cereal products such as crispbread, crackers and cookies have the highest acrylamide content," the Federal Institute for Risk Assessment (BfR) wrote in a message.

Gilding instead of charring
According to experts, there is no need to worry if you exceptionally eat dark-toasted bread, but it can be dangerous if you consume more acrylamide regularly.

According to the BfR, the rule of thumb is “gold plating instead of carbonization”: at temperatures below 180 degrees Celsius, significantly lower amounts of acrylamide are produced than at higher temperatures.

It is also generally a good idea to observe the printed preparation instructions when frying and baking frozen french fries and pizza. This usually prevents the food from browning too darkly.

And if you eat a healthy cereal with fruit instead of toast in the morning and do not roast potato dishes but cook them gently, you also reduce the risk of consuming too much of the dangerous substance. (ad)

Author and source information

Video: Does Eating Burnt Food INCREASE CANCER RISK? (August 2022).