We’ve all burned our toast and potatoes before – I know I have! But a new health campaign circulating throughout the United Kingdom warns that physically burning carbs (and not in the exhausting way) may expose you to a possible carcinogen that has been shown to cause cancer in animals.
“Go for Gold” was launched on Monday by the U.K.’s Food Standards Agency (F.S.A.) to help people avoid acrylamide, a chemical that scientists discovered causes cancer in animals — and has the potential to do the same in humans.
What’s Acrylamide?
Acrylamide forms from sugars and an amino acid naturally found in foods. Acrylamide is what makes the starchy foods turn golden when cooked at temperatures over 248 degrees Fahrenheit and, when cooked too long, eventually turns foods black. At that point, these starchy foods produce higher levels of acrylamide, which increases the risk of cancer, according to CNN.
The Science Behind the Campaign
CNN reports the campaign is based on evidence from animal studies in 2002, but that these findings have not been replicated in humans because scientists can’t readily expose people to acrylamide to test the outcome. However, the U.S. Food and Drug Administration says that if studies show that acrylamide causes cancer in animals, it’s also likely to cause cancer in humans as well.
Researchers found in the Total Diet Study that people in the U.K. consume way more acrylamide than they should.
“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,” Steve Wearne, director of policy at the F.S.A., said in a release. “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.”
How to Protect Yourself
The F.S.A. offered the following tips for avoiding acrylamide:
- “Go for Gold” when frying, baking, toasting or roasting potatoes, root vegetables and bread.
- Follow cooking instructions, especially temperatures and times, when cooking packaged foods like chips, roast potatoes and parsnips.
- Eat a balanced diet to reduce risk of cancer.
- Don’t keep raw potatoes in the fridge if you plan to roast or fry them. Officials said that can increase overall acrylamide levels. Store raw potatoes in a dark, cool place at 42 degrees Fahrenheit, if possible.
The F.D.A. also gave similar tips on how to help cut acrylamide in your diet. The FDA says boiling and steaming foods do not typically form acrylamide, and that acrylamide is at lower levels – or not at all — in dairy, meat and fish products.
