Starchy foods should only be cooked until golden yellow to cut the risk of ingesting dangerous acrylamide, experts have recently stated, according to a new research.
Eating certain foods that have been cooked at high temperatures could be linked to cancer.
These include:
- Chips
- Toast
- Biscuits
- Crackers
- Crisps
- Breakfast Cereals (except porridge)
- Coffee
- Cooked Pizza bases
- Black Olives
- Cereal-based baby foods
- Potatoes
- Sweet potatoes
- Beetroot
- Turnip
- Swede
- Parsnips
When these foods are cooked at high temperatures, above 120 degrees Celsius, a chemical compound forms, called acrylamide.
Studies on MICE have shown that high levels of this compound can cause neurological damage and cancer.
