Acrylamide is the chemical for which animal studies have suggested that may contribute to cancer. This chemical is produced when starchy foods are heated to high temperatures, generally above 120°C (250°F) through roasting, toasting, and frying. This chemical is responsible for tasty potatoes flavor and characteristic brown color, but unfortunately it is also implicated that has potential to cause cancer.
When acrylamide is consumed it gets converted into glycidamide, chemical that can bind to our DNA and induce mutations. Tests on animal have shown that the more acrylamide they consume, the higher the risk of developing cancer so according to this results it is assumed the same process occurs in humans.
UK’s Food Standards Agency (FSA) has recommended that people should consume lower amounts of Acrylamide.
According to their advice, people should be practicing cooking their potatoes and bread to be a light golden color rather than a deep brown and in this way reducing the levels of acrylamide eaten. So good tactic can be even if we prefer crispy potatoes, in order to limit our Acrylamid intake we can just eat fewer of them.
New research paper published in Cancer Epidemiol Biomarkers Prev. 2020 March 13th, based on the systematic review on 18 papers covering 10 different study populations: 16 cohort and 2 case-control studies states :
“For breast cancer, we found evidence of a null or inverse relation between exposure and risk, particularly among never-smokers and post-menopausal women. In a subgroup analysis limited to pre-menopausal women, breast cancer risk increased linearly with acrylamide intake starting at 20 µg/day of intake. High acrylamide intake was associated with increased risks of ovarian and endometrial cancers in a relatively linear manner, especially among never-smokers. Conversely, little association was observed between acrylamide intake and breast cancer risk, with the exception of pre-menopausal women “