It's common knowledge that breakfast is the most important meal of the day, so making sure you eat food which can give you enough energy to power you through the day is key for many. However, one health expert has issued a warning against eating a popular item for breakfast that might not be so good for your health.
Professor Robert Thomas, a consultant oncologist at Addenbrooke's and Bedford Hospitals, explained that although genetics are a factor in developing cancer and other serious illnesses, lifestyle choices can also play a part. One of these decisions centres around eating burnt toast.
Professor Thomas explained that “grilling or baking” foods which are high in starch and sugar at high temperatures can produce acrylamides. Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, undergo high temperatures, according to the Food Standards Agency (FSA). It is a natural by-product of cooking processes and has always been present in our food.
Professor Thomas wrote for the Daily Mail: “The good news is that by choosing to avoid these hazards and by eating foods we know will protect our bodies, we can dramatically cut our risk of developing cancer. This is particularly true of vegetables, fruit, herbs and spices which are loaded with naturally-occurring compounds called phytochemicals, which have been shown to be formidable weapons in the fight against cancer and other diseases.”
He warned against eating burnt toast, as it could increase your risk of developing cancer. Professor Thomas said: “Well, I’m afraid that from an oncologist’s point of view, burnt toast is actually a no-no. This is because grilling or baking starchy or sugary foods (such as bread) at high temperatures produces toxic compounds called acrylamides which can damage your DNA and put a big strain on your immune system over time.
“And, as a rule of thumb, the darker brown they are, the more acrylamides they contain. While one piece of burnt toast won’t matter, consistently eating chargrilled or baked starchy foods over time will certainly help to increase your cancer risk.”
According to the FSA, you can reduce the risk of acrylamides at home. The agency recommends:
- aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods
- follow the cooking instructions on the pack when cooking packaged foods like chips and roast potatoes
- eat a healthy, balanced diet and get your five-a-day to help reduce your risk of cancer
The FSA also advises against storing raw potatoes in the fridge at home, as it was thought it could lead to the formation of additional sugars (known as cold sweetening) which can then convert into acrylamide when the potatoes are fried, roasted or baked.
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