Burnt foods linked to cancer risk, warn specialists

It is practically impossible to remove all signs of scorch from food. Grilled meat, baked potatoes, croutons, and toast are often more browned than other meals. Some argue that consuming charred food might have carcinogenic properties. What is the truth?

Specialists warn that eating burnt food can negatively impact our health. Grilled meat, croutons, toast, or baked vegetables are usually slightly burnt. According to scientists, these food types may contain potentially carcinogenic substances.

Gloria Hunniford and Chris Bavin, television presenters from the United Kingdom, decided to clear up doubts. On the show "Food: Truth or Scare," which aired on BBC, they presented research results concerning the impact of charred food on health and explained whether we should really completely avoid burnt foods.

Research has shown that some products subjected to high temperatures can generate significant amounts of acrylamide. The International Agency for Research on Cancer has officially recognized this substance as potentially carcinogenic. In experiments conducted on mice, acrylamide was found in burnt foods.

It was also found that consuming 160 slices of burnt bread over a long period can harm health. Remember that the longer food is exposed to high temperatures, the higher the concentration of harmful acrylamide.

Acrylamide is an organic chemical compound formed during the heat treatment of foods due to reactions between amino acids and sugars in the food. This includes kitchen activities such as frying, baking, grilling, or toasting at temperatures above 248 degrees Fahrenheit. Food gains color and a specific taste, but in this way, a harmful substance enters the body.

The most acrylamide is found in potato chips, fries, or cakes. It is present in smaller amounts in bread, coffee, chocolate, breakfast cereals, pretzels, beer, or poultry meat. It can also enter the body through the respiratory tract because it is found in varnishes, adhesives, or paints.

Studies unequivocally indicate that acrylamide is unhealthy for the human body. It can affect heart function and contribute to atherosclerosis or coronary artery disease. It also causes chronic inflammation. In the 1990s, it was listed as a potentially carcinogenic substance. In 2011, the European Union Confederation of Food and Drink Industries recommended limiting the amount of acrylamide in products. Consumers are also informed about the negative effects of this substance.