Acrylamide in food How much do potatoes and toasts increase the risk of cancer?

Physicians are studying the formation of acrylamide in food
Some time ago there was already a warning from the Food Standards Agency (FSA) that consuming burnt potatoes or burnt toast can increase cancer risk. For this reason, experts also advise to only slightly brown toast, potatoes and other starchy foods. After that, the heat source should be turned off.

A chemical called acrylamide could cause an increased risk of cancer in some heavily browned or overcooked foods. Acrylamide consists mostly of sugar, water and amino acids. If these substances are heated at too high temperatures, this causes acrylamide. This process is also known as the Maillard reaction. The higher the temperature or the time of heating, the higher the content of acrylamide.

The wrong preparation of some foods can release unhealthy chemicals, which can then, for example, lead to the development of cancer. The situation is similar with boiled or too long browned potatoes. (Image: Martin Rettenberger / fotolia.com)

Where is acrylamide included?
In which foods is acrylamide included at all? In addition to fried potatoes, the chemical is still contained in pastry, porridge, coffee, biscuits and bread. In addition, acrylamide has also been found in tobacco smoke and finds additional use in various industrial applications, explain the experts.

Acrylamide can affect DNA in human cells
In its press release on acrylamide, the Food Standards Agency (FSA) describes the cancer risk posed by the chemical in humans as insignificant. An increased risk of cancer is likely, but this can not be considered definitive, say the experts of the FSA. Evidence from various animal experimental studies revealed that acrylamide may also interact with the DNA in our human cells, causing significant damage that can then lead to the development of cancer.

Long-term effects should be considered
The study of humans shows no clear and consistent connection. The FSA guidelines to date are based on estimates of the risks to humans that have been generated from the analysis of animal experiments. The doctors do not warn about the effects of a meal or occasional consumption. It's more about managing health risks throughout life, says Steve Wearne of the FSA.

Acrylamide affects the nervous or reproductive system?
In 2015, the FSA published a report on acrylamide. In this study, the scientists found that exposure to the chemical is also related to damage to the nervous and reproductive systems. However, the risk assessment in the current investigation concluded that the levels of the chemical in food acrylamide may increase the risk of cancer but does not affect the nervous or reproductive systems, the researchers say.

Continue to eat potatoes, but watch out for the preparation and storage
In general, exposure to acrylamide can hardly be avoided. For this reason, the FSA does not suggest that people should avoid eating potatoes or bread. However, the experts recommend that you consume these foods only slightly browned. In addition, they advise not to keep potatoes in the fridge. This type of storage can increase the sugar in the potatoes, which is involved in the so-called Maillard reaction.

How do I avoid risk factors for the development of cancer?
It seems that almost all foods from meat to potatoes can increase your risk of cancer. How can people reduce this risk? Further research is needed to find evidence for the development of cancer by acrylamide. There are many other risk factors that are already well studied and well known. Some of the biggest sources of acrylamide are foods such as chips and cookies, in other words foods that we should not eat every day anyway. (As)