Share:
Carcinogenic substances by roasting acrylamide in these foods
Many Germans like to have crispy bread for breakfast. However, if the slices are over-roasted, they can become a health hazard. Because the strong heating of carbohydrate-rich foods creates acrylamide, a substance that is considered carcinogenic.
Increased cancer risk from burnt toast
According to health experts, the consumption of heavily burnt potatoes and toasts can increase the risk of cancer. This is because the strong heating of high-carbohydrate food acrylamide. As the acrylamide content increases the more food is heated, consumers are advised to follow the motto "gold instead of brown" when roasting.
For many Germans crispy toast belongs to a delicious breakfast. The slices, however, should not be roasted too long. Otherwise they pose a health risk. (Image: awfoto / fotolia.com) Acrylamide in food
Acrylamide has long been suspected of causing cancer.
For example, the European Food Safety Authority (EFSA) warned years ago of the increased risk of acrylamide in foodborne cancer.
Although the British Food Standards Agency (FSA) also reports on its website that this substance has been shown to be carcinogenic in animal studies, it is lacking in humans.
Genotoxic substance is formed during strong heating
Acrylamide is produced by the strong heating of starchy foods that also contain the amino acid asparagine.
From temperatures of around 120 degrees, acrylamide forms in such foods, a substance that is genotoxic. That is, it damages the DNA.
In the past, investigations into chips, fried potatoes and frozen chips often found high acrylamide contents.
"The highest content of acrylamide are potato products such as chips, potato pancakes and French fries as well as cereal products such as crispbread, crackers and biscuits," writes the Federal Institute for Risk Assessment (BfR) in a statement.
Gilding instead of charring
Although one should not worry, according to experts, if you exceptionally eat a dark toasted toast, but with the regular intake of higher amounts of acrylamide it can be dangerous.
According to BfR, the rule of thumb is "gilding instead of charring": At temperatures below 180 degrees Celsius, significantly lower amounts of acrylamide are produced than at higher temperatures.
Basically, it is also sensible to observe the printed instructions for preparation when frying and baking frozen pancakes and pizzas. So usually too dark browning of the food is avoided.
And if you eat healthy cereal with fruits for breakfast instead of toast in the morning instead of toast, but prepare the food carefully, you also reduce the risk of eating too much of the dangerous substance. (Ad)