Scraping your toast? Experts link cancer to the overcooking of food

As part of their Go for Gold campaign, the Food Agency in the UK have issued a warning to the public over the dangers associated with overcooking starchy food like bread and potatoes.

The FSA warn that cooking these particular foods for long periods at high temperatures can lead to an increased risk of cancer.

The campaign seeks to educate the public on the development of a potential carcinogenic known as acrylamide – a chemical which is created when the aforementioned foods are cooked at unnecessarily high temperatures.
 

Elaborating on the campaign, Steve Wearne, Director of Policy at the Food Standards Agency said: "Our research indicates that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake."

"We want our 'Go for Gold' 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 in government healthy eating advice."

"The FSA is continuing to work closely with the food industry to reduce acrylamide in the food you buy, including the development of practical tools like an industry toolkit and codes of practice which will be embedded throughout the food chain," he added.

Four specific guidelines have been issued to the public which the FSA believe will assist the public in reducing exposure to acrylamide.