Burnt Toast Can Cause Cancer: How To Cook Healthy Food

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The Food Standards Agency (FSA) in the UK has launched a campaign on Monday to warn people about cancer risks that starchy foods cooked at high temperatures present. The campaign warns that foods cooked to brown or black colors (such as burnt toast and over-roasted potatoes) have high levels of a compound called "acrymalide". Several studies have linked this compound to an increased risk of cancer.

The CNN reported that the campaign is based on long-standing evidence from animal studies that were conducted in 2002. Human studies are still underway, though. The studies conducted on mice identified "acrylamide" as the compound in overcooked starchy goods that increased the cancer risk in mice.

Acrymalide is the compound that lends a golden color to starchy foods (like bread and potatoes) when they are toasted, roasted, baked or fried. Asparagine, an amino acid that occurs naturally in starchy foods, reacts with simple sugars to form acrymalide when the food is cooked at temperatures above 120 degrees Celsius. FSA campaign called "Go for Gold" emphasizes that if these foods are cooked for too long, they turn brown and eventually black. At these stages, they contain higher levels of the toxic compound which can increase the cancer risk for those who eat them.

The Guardian reported that the FSA advice on healthy diets and healthy cooking states that when you bake, roast or fry food, go for a yellow or golden brown color. Potatoes should not be kept in the refrigerator before cooking as it increases their acrymalide levels. The campaign also asks people to follow instructions on food packages closely to avoid over-cooking. A balanced diet is also recommended.

"Our research indicates that the majority of people are not aware that acrylamide exists," Steve Wearne, director of policy at the FSA. "Or that they might be able to reduce their personal intake." The FSA says that the current research in food safety, nutrition, and food-related diseases is of crucial importance to public health.