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A study conducted by the food safety watchdog the Food Standards Agency, the UK, found that the baked potatoes, crispy chips and toast have high toxin levels. These harmful toxins can increase a person's risk for developing cancer.
style="text-align: justify;">The British government's food watchdog has been measuring the amount of acrylamide formed when potatoes and bread experiencing high heat. Acrylamide is a carcinogen toxin is formed from the reaction between amino acids, sugars and water when the food is cooked in too high a temperature.
Interestingly, the study also showed that the variation of the magnitude of the amount of acrylamide in foods depends not only on the temperature when cooking, but also depends on how long the food was cooked.
Acrylamide were found in bread baked at the pale only 9 micrograms per kg. While in most dark colored part contains acrylamide surprising, 167 microgram per kg. This also applies to a baked potato and crispy homemade chips.
FSA Chief scientific adviser, Professor Guy Poppy, said that the study showed that the more crispy potatoes and bread, eat the higher levels of acrylamide contained therein.
Professor Guy Poppy suggest to those who make this meal at home, in order to reduce the level of crispness that food. The roast potatoes were safely baked to golden, while the toast is safe if baked until lightly browned slightly.
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