BREAD AND POTATOES CAN CAUSE CANCER, CLAIMS BRITISH DIET STANDARDS AGENCY THAT LAUNCHED A CAMPAIGN “ALWAYS CHOOSE GOLD” ON 23 JANUARY 2017. A DANGEROUS SUBSTANCE THAT BUILDS UP IN THE PREPARATION OF POTATOES OR ROAST SLICES OF BREAD IN THE TOASTER CALLED ACRYLAMIDE. IT IS FORMED OF A COMBINATION OF SUGAR, AMINO ACID AND WATER IN A CHEMICAL REACTION AT A TEMPERATURE GREATER THAN 120 DEGREES CELSIUS.
To creation of acrylamide occurs whenever we prepare foods that are predominantly composed of starch – along with bread and potatoes, risk can be and biscuits and cereals.
We bring you a few tips for saving and thermal processing of these foods can protect us from the carcinogenic effects of acrylamide!
- Choose a golden color every time you make toasts, bake or fry foods such as bread, potatoes, parsnips and other root vegetables.
- Never keep raw potatoes in the fridge – low temperature stimulate the production of sugar in the potatoes, so will be more acrylamide and after they’ve been thermally processed.
- Balance your diet – besides vegetables with carbohydrates, making sure that you have on the menu regularly and green vegetables and fruits.
Studies have shown that acrylamide has damaging effect to DNA and causes cancer in animals, but for action on the human body has not yet sufficient evidence. However, the problem is that for now we have no data on the amount of acrylamide present in an average meal – British agency argues that we should limit it.