Intended for healthcare professionals

News

Eating overcooked starchy food is linked to cancer, agency warns

BMJ 2017; 356 doi: https://doi.org/10.1136/bmj.j354 (Published 23 January 2017) Cite this as: BMJ 2017;356:j354
  1. Anne Gulland
  1. London

Consumers are being warned about the dangers of overcooking toast, potatoes, and other starchy food because acrylamide, a chemical that is produced during cooking, has been linked to cancer.

The dangers of high levels of acrylamide have been recognised for about a decade, but in 2015 the European Food Safety Authority published a risk assessment saying that high levels of acrylamide in food potentially increased the risk of developing all types of cancer in all age groups.1

The Food …

View Full Text

Log in

Log in through your institution

Subscribe

* For online subscription