Starchy foods such as potatoes and toasts, when cooked at very high temperature for too long can lead to the excessive production of a compound acrylamide which is linked to increase the risk of cancer.

Although not a very high risk, the golden rule says, Go for Gold. Stop cooking your food when it gets a nice golden colour. Do not go for making it crispier.

During high temperature cooking, such as roasting, baking and frying, acrylamide is formed in high levels in certain food. Acrylamide is a chemical compound which is formed in starchy foods when they are cooked at temperature of more than 120 degree Celsius.

Certain sugars and asparagine, an amino acid, cause a chemical reaction between them which leads to the formation of Acrylamide. This compound has been found to cause cancer in animals. Acrylamide, once in the body, turns into glycidamide, which can cause mutations by binding to DNA. Its effect in humans still remain inconclusive though.

As it is appropriately said, better be safe than sorry, it would be in the best of our interest to stay safe from anything that may pose even slight risk to our health. Coffee, Potato and Cereal-based food primarily produce acrylamide. Hence it would be a nice idea to limit intake of acrylamide by adopting a healthy diet which includes fruits, vegetables, lean meats, fish, poultry, whole grains and low fat milk products also limit the intake of saturated fats, cholesterol, salt and added sugars.

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