Eating foods such as bread and potatoes may increase your risk of developing cancer if they have been cooked until they are a brown colour, according to government food scientists.
This claim is based on the effects of a chemical known as acrylamide, which is naturally created when many foods (especially starchy foods) are cooked for long periods at high temperatures.
Acrylamide is often present in biscuits, cakes, crisps, chips and bread, and the UK Foods Standard Agency (FSA) is calling for people to reduce their intake of the chemical.
Steve Wearne, FSA director of policy, said: “You can’t point to individual people and say that person has cancer because of the amount of acrylamide in their diet, but because the mechanisms by which it does have this effect in animals are similar to the mechanisms you would expect to occur in humans, it’s not something we can ignore.
“We’re not saying avoid particular foods or groups of foods, but vary your diet so you smooth out your risk. We are not saying to people to worry about the occasional piece of food or meal that’s overcooked. This is about managing risk across your lifetime.”
The FSA has launched a campaign that encourages people to “Go for Gold”, which means you should aim to cook food no darker than a golden yellow colour.
However, the charity Cancer Research UK highlighted that the cancer link has yet to be proved in humans, and people should not panic if they burn their toast or potatoes.
While scientists have yet to definitively prove a link between acrylamide and cancer in humans, it is still advisable to lower your intake of high-calorie starchy foods. Following a healthy diet which includes plenty of fresh fruit, vegetables and water, while reducing your intake of sugar and alcohol, is important to reducing your risk of developing health problems such as obesity, cardiovascular disease and type 2 diabetes.
