Eating burnt toast and potatoes? Increasing your risk to cancer, say experts

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.