Over-Cooked Potato, Bread Can Cause Cancer - UK Scientists

Potatoes and bread, cooked at high temperatures for a long time could increase the risk of cancer in people who eat them regularly. According to British scientists, who disclosed this, a substance known as acrylamide, produced when starchy foods are roasted, fried or grilled for too long at high temperatures, has been found in animal studies to increase the risk of cancer.
High levels of acrylamide have been found to cause cancer in animals, and on that basis, scientists believe it is likely to cause cancer in humans as well.
To reduce the danger therefore, the Food Standards Agency (FSA) in the United Kingdom, UK, advised consumers to cook these foods at lower temperatures and eat them when they are cooked to a golden colour rather than browned.
Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO. The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. Since then, the United States, U.S Food and Drug Administration, FDA has been actively investigating the effects of acrylamide as well as potential measures to reduce it.
On March 1, 2016, the FDA posted a final document with practical strategies to help growers, manufacturers and food service operators lower the amount of acrylamide in foods associated with higher levels of the chemical.
“The scientific consensus is that acrylamide has the potential to cause cancer in humans,” said the FSA, adding, “As a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.” But some experts differ, saying there were far more well-established and significant foods and habits linked to cancer risk – such as smoking, drinking and being overweight – and consumers should focus on changing those above all else.
Similarly reacting to the development, the Cancer Research UK said, “Evidence from animal studies shows that acrylamide has the potential to interact with the DNA in our cells, so could be linked to cancer.”