Browned bread, chips 'may' cause cancer, UK officials warn

British food scientists have warned the public against browning bread, chips and potatoes.

Cooking starchy foods for long at high heat produces Acrylamide, which may lead to cancer. The UK's Food Standards Agency (FSA) has advised sticking to cooking instructions and avoid browning on this account. On the other hand, Cancer Research UK has said the link was yet to be established in humans.



The chemical can be found in many eatables. High-starch foods such as crisps, bread, cereals, biscuits, cakes and coffee that have been cooked at great temperatures are rich in Acrylamide.

 

PHOTO: FOOD STANDARDS AGENCY

What's the risk?

Research undertaken on animals has revealed that the chemical is toxic to DNA and causes cancer. Scientists assume the same to hold true for humans.

"We want our campaign to highlight the issue so that consumers know how to make the small changes that may reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended by government healthy eating advice. Although there is more to know about the true extent of the acrylamide risk, there is an important job for government, industry and others to do to help reduce acrylamide intake," Food Standards Agency Director of Policy Steve Wearne said.



"To be on the safe side, people can reduce their exposure by following a normal healthy, balanced diet - which includes eating fewer high-calorie foods like crisps, chips and biscuits, which are the major sources of acrylamide," Emma Shields of Cancer Research UK said.

This article originally appeared on BBC.