Excessive Eating of French Fries and Toast Increases the Risk of Cancer

Bad news for French fries and toast lovers all over the world. Splurging on French fries and toast is really bad for your health.

News about eating French fries and toast causing cancer isn't new. However, a study in animals revealed new evidence that eating fried, browned and burnt foods like French fries and toast, increases a person's risk of getting cancer.

The U.K. Food Standards Agency (FSA) has found that a chemical called acrylamide has been linked to cancer in animals. Acrylamide is a chemical that's produced when starchy foods such as potatoes and bread are cooked or heated at high temperatures and therefore have been browned or blackened.

As a result of the study, the FSA launched a campaign on Monday against cooking starchy foods, like French fries and toast, for long periods of time at high temperatures. The FSA also suggests that people should cook French fries and toast at low temperatures and instead of aiming for a crispy brown color, they should aim for a more golden color.

"The scientific consensus is that acrylamide has the potential to cause cancer in humans," the Food Standards Agency announced. "As a general rule of thumb, aim for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread."

Of course this type of news regarding French fries and toast increasing one's risk of getting cancer doesn't go unnoticed. Reaction from all across Britain has been swift. Public-health experts called the campaign "massively overreacting".

Despite the negative backlash the campaign has been getting, the FSA recommends other ways to reduce the consumption of acrylamide. Aside from French fries and toast, the FSA also advises people to cut back on other starchy foods and not storing raw potatoes in the refrigerator.

Tags

French fries, Toast, U.K. Food Standards Agency, FSA, Britain, Cancer, Acrylamide, potatoes, Starchy Foods

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