Do you like foods with that burnt part? Stay tuned! Scientists have discovered that burnt foods such as potatoes, bread, biscuits, cereal and coffee can form a substance called acrylamide.
See also: Extreme risks: 3 worst foods that harm the liver
Burnt food can be carcinogenic
This substance is carcinogenic in animals, but there is still no final conclusion about its effect on humans. Thus, the European Food Safety Authority states that acrylamide may increase the risk of cancer in humans, especially in children.
However, some researchers are still studying its effects in humans to reach a definitive conclusion. Professor Fatima Saleh, from the Arab University in Beirut, Lebanon, says that if we continue to conduct new studies in humans, we may have appropriate data to change the classification of acrylamide to a human carcinogen.
Therefore, it is advisable to scrape the burnt parts of the food such as toasted bread to reduce the intake of acrylamide.
Take care when preparing your food
Animal studies suggest that prolonged exposure to acrylamide in food may increase the risk of developing neurodegenerative diseases such as dementia. In addition, it may be linked to neurodevelopmental disorders in children, according to Federica Lagozzi, professor of nutritional and cardiovascular epidemiology at the Institute of Environmental Medicine at Karolinska Institutet in Sweden.
The Joint FAO/WHO Expert Committee on Food Additives suggested in 2010 that more long-term studies are needed to better understand the relationship between acrylamide and cancer.
They support efforts to reduce levels of acrylamide in food. The main challenge is accurately measuring the amount of acrylamide that people are consuming. This means that acrylamide is genotoxic and can cause cancer in animals, but the link between acrylamide and cancer in humans is still uncertain, according to Professor Federica Lagozzi, from the Institute of Environmental Medicine at Karolinska Institutet in Sweden.
