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Burnt Toast: Health Experts Warn of Potential Cancer and Nervous System Risks
Toast is a beloved breakfast staple for many, enjoyed with butter, jam, marmalade, or even savoury spreads. However, health experts caution that those who prefer their toast charred, rather than golden brown, may be increasing their health risks. Scientific research suggests a link between burnt toast, and other excessively cooked foods like over-fried chips, and a heightened cancer risk. Concerns also extend to potential nervous system damage and the advancement of degenerative conditions, attributed to the presence of acrylamide, a possible carcinogen and neurotoxin.
Acrylamide Formation in Overcooked Food
The European Food Standards Agency (EFSA) elucidates, “Acrylamide is a chemical compound that arises naturally in starchy food items during routine high-temperature cooking processes.” This process, known as the Maillard Reaction, is responsible for both the browning of food and the alteration of its flavour profile. Acrylamide also has broad industrial applications beyond food and is found in tobacco smoke.
The Link Between Acrylamide and Health Risks
The central concern revolves around acrylamide, present in burnt toast and other overcooked foods, and its potential association with cancer and neurological harm.
The EFSA elaborates, “Current research on human subjects presents restricted and inconsistent evidence of a heightened cancer risk. Nonetheless, studies conducted on laboratory animals demonstrate that dietary exposure to acrylamide increased the probability of gene mutations and the development of tumours in diverse organs.”
“Based on these animal studies, EFSA experts concur with prior assessments that acrylamide in food has the potential to elevate cancer risk for consumers across all age demographics. While this is relevant for all consumers, children represent the most exposed age bracket when considering body weight proportions.”
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Minimising Acrylamide Exposure in Toast and Fried Foods
Besides discovering elevated acrylamide concentrations in heavily browned chips and fried items, the EFSA indicated that prolonged toasting of bread can escalate the risk.
They cautioned, “Toasting bread for five minutes instead of three minutes can amplify the acrylamide content from 31µg/kg to 118µg/kg, contingent on the bread variety and toaster temperature.”
“Given that acrylamide levels directly correlate with the degree of browning in these foods, certain nations advise consumers: ‘Lightly brown it, don’t burn it’. Modifying cooking techniques and achieving a greater equilibrium, such as incorporating boiling, steaming, and sautéing alongside frying or roasting, could also contribute to diminishing overall consumer exposure.”
Neurotoxic Effects of Burnt Food
Cancer Research UK suggests that refining overall dietary habits is more impactful than solely focusing on acrylamide avoidance. This is because the dosages administered to animals in scientific research significantly surpass typical human consumption levels, rendering burnt toast ‘unlikely’ to substantially increase cancer risk.
However, a different significant risk factor associated with burnt food is the potential for nervous system damage stemming from neurotoxins.
Acrylamide as a Neurotoxin
The scientific journal Frontiers in Nutrition states that acrylamide is neurotoxic to humans. As reported by the BBC, “Scientists are certain that acrylamide is neurotoxic to humans, implying it can impact the nervous system. The precise mechanisms remain not fully understood, but theories propose that acrylamide attacks structural proteins within nerve cells or might impede anti-inflammatory systems that safeguard nerve cells from harm.”
“The harmful effects of acrylamide are shown to be cumulative, suggesting that ingesting a small quantity of acrylamide over an extended period might amplify the long-term risk to organs.”
“More specifically, evidence from animal research implies that prolonged exposure to dietary acrylamide could also elevate the risk of neurodegenerative conditions, such as dementia, and may be connected to neurodevelopmental disorders in children.”