Fans of crispy toast and deeply roasted potatoes should pay attention. The UK Food Standards Agency (FSA) has launched a campaign highlighting the cancer risks from this cooking method, backed by multiple studies.
In an educational video, the FSA notes that cooking starchy foods like potatoes, grains, or bread above 120°C creates acrylamide—a chemical proven carcinogenic in animals and probable in humans. A December 2015 European Food Safety Authority (EFSA) study confirmed it raises cancer risk for all ages.
As a precaution, follow package cooking instructions, stop at golden color, and avoid refrigerating raw potatoes, which increases acrylamide. Simple habits for healthier eating!
