The core of the issue
According to the online buzz, it is said that when certain food items that are high in starch content are cooked at a high temperature they release a compound called ‘Acrylamide’ that can expose you to cancer risk.
What is Acrylamide?
It refers to a chemical that is often used in manufacturing paper and plastic. It is also used in certain packed food items. According to a Dutch study, when certain food items are cooked at a very high temperature, the chemical reaction results in the formation of acrylamide. Starchy food items like potato and bread have an amino acid called ‘Asparagine’, that when heated beyond a limit results in the formation of acrylamide and further causes health hazards.
What actually happens?
Once the reaction takes place, the chemical consumed in form of burnt food can enter the DNA which further alters the live cells and can lead to the formation of carcinogenic compounds. According to a set of experts, acrylamide can also act as a neurotoxin in the body. Neurotoxin refers to toxins that can destroy the nerve tissue partially or completely.
WHO take
As per the World Health Organization (WHO), the entire buzz around the harmful effects of acrylamide is incomplete, but the authority says that to avoid the risk of cancer it is suggested to minimize the cooking time of certain food items and no food should be cooked for too long or at a high temperature.
What’s the solution?
The easiest way is to avoid or limit the consumption of food items like potatoes and bread. If you can’t neglect them, then try to reduce the cooking time in order to reduce acrylamide exposure. You can toast bread to a light-brown colour rather than dark brown or black.
Verdict
Sticking to a nutritious diet and reducing the consumption of processed food is the key to healthy living. Though nothing has been scientifically proved, there are chances that overcooked or burnt food may cause health issues. When it comes to health, always remember – ‘Prevention is better than cure’.
