Toast bread can cause cancer

Potentially carcinogenic substance acrylamide that is found in bread, cereal, coffee, biscuits, pastries, meat, potatoes and is released if you use cooking methods such as baking, frying or roasting on the grill. Experts say that a high acrylamide content if it were fried potatoes at a temperature exceeding 120 degrees Celsius.

Following a study on a sample of 62,000 women, a group of specialists at the University of Maastricht in the Netherlands have found a connection between "ingestion" of the harmful substances and increased number of cases of ovarian cancer. So, the female body will absorb more acrylamide, the greater the risk of ovarian cancer. Study participants who ingested the greatest amount of acrylamide consumed daily half a pack of crackers or a bag of chips or French fries.

This problem was brought to light in 2002 when the National Food Administration in Sweden first discovered traces of acrylamide in some foods produced by baking and roasting. Until that time no one has investigated the matter, since acrylamide was used in the diet. However, since acrylamide has started to become a public health problem, causing numerous controversies and solutions as possible to limit intake of this substance.

What is Acrylamide ?

Acrylamide is a chemical used to purify water, manufacture of cosmetics, glue, construction paper or hardener. Researchers have found that it is formed in the process of preparation of many foods at high temperatures. Worrying factor is the fact that this substance promotes cancer in animals. Also, certain doses of acrylamide have been proved to be so toxic to the nervous system of animals, as well as of people.

How is acrylamide formed?


Administration of the U.S. Food and Drug Administration (FDA) says there is little information on this subject and that what is known is that acrylamide is formed naturally in certain foods cooked at high temperatures (above 120 degrees Celsius including when boiling). Acrylamide content increases as the cooking time is longer. The highest amount of acrylamide found in starchy foods (potatoes, cereals).

What can we do?

Although it is impossible to completely avoid acrylamide, the only thing we can do is to avoid ingesting large quantities. Moreover, experts say it is better to eat home-cooked food that contains less acrylamide than the fast food restaurant. The first rule you need to remember is to reduce the cooking time of food and not cooking at high temperatures. Also, meat or any meat product must be well cooked to kill harmful bacteria.

Because the U.S. Food and Drug Administration (FDA) does not recommend eliminating these foods from our diet offered some suggestions to limit the content of acrylamide:


- by roasting potatoes have the highest acrylamide content. If you prepare the grill or baked whole form less acrylamide. Peel potatoes boiled or baked in the microwave does not favor the formation of acrylamide;

- after you cut potatoes, soak them in water for 15-30 minutes before you prepare in any way. This will ---reduce the amount of acrylamide;

- keeping potatoes in the fridge can increase the amount of acrylamide that is formed in their preparation. It is therefore recommended to store potatoes in a cool dark place such as pantry;

- less fried potatoes, because the darker the dark even with a higher acrylamide content. If you are a big "fan" fries and you can not help, try to limit their consumption and letting a yellowish color while frying them;

- toast must have a light color, not look burnt. Avoid fried part also because they contain the most acrylamide;

- Acrylamide is formed in roasting coffee beans, not when a prepare our house. Until now, experts have found solutions to reduce the acrylamide content that forms the roasting beans.