Potatoes and bread cooked at high temperatures for a long time could increase the risk of cancer in people who eat them regularly, scientists claim.
The U.K. Food Standards Agency (FSA) said a substance called acrylamide, produced when starchy foods are roasted, toasted, baked, fried or grilled for too long at high temperatures, has been found in animal studies to increase the risk of cancer.
Steve Wearne, Director of Policy at the Food Standards Agency, says that to reduce the danger, consumers should cook these foods at lower temperatures and eat them when they are cooked to a golden colour rather than browned.
"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," he said in a statement.
Check cooking instructions and aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread. Also raw potatoes in a cool, dark place rather than in the fridge and opt for a varied and balanced diet.
"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.
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