There are those who would suggest you take caution before you bite into that crispy brown slice of toast or the crunchy, crackly skin of an overdone potato. You may be among the people who prefer their cookies extra crispy, and their morning bagel browned to a mahogany hue. If so, you may want to consider reports that cooking your foods to a char may cause them to form toxic chemicals, including acrylamide and heterocyclic amines. Read on to learn more about these chemicals, and how consuming burned, toasted or charred foods may affect your health.
8. What Is Acrylamide?
Acrylamide is a chemical that is not only used in commercial industries such as construction and mining, but may also be formed when cooking starchy foods at high temperatures. According to the American Cancer Society, both the International Agency for Research on Cancer and the US Environmental Protection Agency consider acrylamide a possible human carcinogen. However, the American Cancer Society goes on to say that this classification is not based on any testing of human consumption of acrylamide in food.
7. Foods That May Contain Acrylamide
According to the FDA, foods that may form acrylamide when exposed to high temperatures include potatoes, grains, and coffee. The foods most strongly linked to the formation of acrylamide include potato chips, French fries, cereals, cookies, and toasted bread. The FDA is waiting for further research to determine if acrylamide in cooked foods is a serious threat to your health. However, if you are concerned about acrylamide, you may want to limit or avoid consuming these foods.