The Food Standard’ agency has issued a warning that cooking food with high starch content, like potatoes, at high temperatures may be linked to tumours.

The cause they say is the chemical Acrylamide that is created when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

The scientific consensus is that acrylamide has the potential to cause cancer in humans.

The FSA has launched its go for Gold campaign on the back of the research teaming up with Olympic gold medallist and mother of four, Denise Lewis, to empower people to make small changes to how they cook, to help minimise acrylamide consumption

They say that as a general rule of thumb, people should aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.


Steve Wearne, Director of Policy at the Food Standards Agency, commented: ‘Our research indicates that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake. We want our ‘Go for Gold’ campaign to highlight the issue so that consumers know how to make the small changes that may reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended in government healthy eating advice.

‘Although there is more to know about the true extent of the acrylamide risk, there is an important job for Government, industry and others to do to help reduce acrylamide intake. This campaign is part of the FSA’s wider work to reduce the level of acrylamide that people consume.”



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