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A new admonition about the health risks of eating browned potatoes and burnt pledge draws a connection between a chemical phone acrylamide and an increased risk of cancer .
The warning comes from the United Kingdom ’s Food Standards Agency , which launch a military campaign on Jan. 23 called " Go for Gold " that ’s take aim at reducing the amount of acrylamide that citizenry deplete . The name look up to the golden color people should aim for when manipulate starchy foods , instead of cook further , to the point of reaching a darker brown color .
But what is acrylamide , and how much of a health risk does it pose ? [ 10 Do ’s and Don’ts to keep down Your peril of Cancer ]
Acrylamide is a chemical substance that can be form instarchy foodswhen they ’re cooked at very high temperatures — for good example , when fry potato or making toast , enunciate Marji McCullough , strategical director of nutritional epidemiology at the American Cancer Society ( ACS ) . Neither McCullough and nor the ACS were ask with the U.K. drive .
Studies have shown that in animals , acrylamide can damage desoxyribonucleic acid and cause Crab , McCullough tell Live Science . Because of this evidence in animal , the International Agency for Research on Cancer label acrylamide a " probable carcinogen " in 1994 , McCullough said .
But so far , eating food contain acrylamide has not been shown to increase cancer danger in human being , McCullough allege . To learn acrylamide in masses , some studies tried to estimate the amount of the chemical substance that people ate using reports of their diets , while others have measured level of acrylamide and its metabolites in the blood , she say .
" Since acrylamide was first witness in sealed foods in 2002 , dozens of studies have looked at whether people who feed more of these food might be at higher risk for sealed cancers,“the ACS says on its website . For some type of malignant neoplastic disease in human beings — admit kidney , endometrial and ovarian cancers — the results of these studies have been interracial , with some subject showing an increased risk of exposure and others showing no link . Still , " there are currently no genus Cancer character for which there is clearly an increase risk of infection related to acrylamide intake , " the ACS tell .
However , the ACS notes that although the " grounds from human studies so far is passably reassuring , more studies are want to determine if acrylamide raises Crab risk in people . "
Indeed , it makes sense to try limiting the amount of acrylamide you consume , McCullough said .
There are light steps you could take , such as avoiding or set your consumption offrench friesand potato chip , McCullough said . stewing or microwavingpotatoes , instead of frying them , can reduce acrylamide photograph , she added .
Toasting bread to a clean - browned color , rather than dark brown or smuggled , also reduces acrylamide picture , as more acrylamide is found in the dark areas of the goner , according to the ACS .
In add-on , sticking to a levelheaded dieting that ’s rich in fruit , veg and whole grains , and lower in ruddy and processed meats , will in all probability lower your acrylamide exposure , McCullough said . This type of diet has other benefits as well , including dilute cancer risk , she said .
Originally publish onLive Science .
