Cooking at high temperatures or for extended periods of time can trigger a toxic chemical reaction in certain foods.
Do you need to worry about eating cooked dark brown food? Researchers suggest that in certain foods, there is a potential health risk when you eat burned or dark brown foods.
Starches and grains in particular, when cooked at high temperatures such as in frying, roasting, toasting, and baking, the sugars and amino acid present in them react to create acrylamide.
Recent laboratory studies have found that high levels of the chemical acrylamide are linked to cancer in laboratory animals. Thus putting burned food in the spotlight.
It is important to note that there is no specific level of acrylamide recommended by food and drug authorities. Moreover, grains and starches are staples in daily diets and it is thought that removing foods from your diet would not impact your exposure to acrylamide.
Foods you shouldn’t cook at high temperatures or for long periods
Bread
Dark brown toast bread is likely to form acrylamide. Toast to a light brown colour instead. Avoid darkened areas.
Potatoes
Firstly, don’t store potatoes in the fridge. Place them in a dark and cool place. Cook potato products like fries to a golden yellow rather than brown.
Cereals
Coffee
Crackers
Dried fruits, among other plant-based foods.
How to consume less acrylamide
- Cooking at high temperatures is not the only kitchen cause behind acrylamide.
- Avoid frying and baking when you can, they are the top cause of acrylamide formation in cooked foods.
- Avoid overcooking and heavy crisping.
- Cut down the consumption of some certain food and get healthy alternatives.
- Boiling and steaming typically don’t cause acrylamide formation.
- Dairy, meat, and fish products have low or no levels of acrylamide.
- Eat more of home cooked meal where there’s care about cooking procedures rather than commercial foods.
- Adopt a healthy diet with an emphasis on fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, lean meats, poultry, fish, beans, eggs, and nuts.
