Burnt food and Cancer ...Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer... human research is on going.
While human studies are inconclusive, animal studies show acrylamide exposure linked to several types of cancer. Toby’s recommendation: reduce acrylamide exposure until ongoing research studies are completed. See A and B below. For more follow links 1 and 2.
A. Food and cigarette smoke are the major sources of acrylamide exposure...
B. The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.
C. Decreasing cooking time to avoid heavy crisping or browning, blanch potatoes before frying, avoid storing potatoes in a refrigerator.
10 common high acrylamide containing foods (by dietary percentages. USA)
- 100-1300 mg/g higher than french fries!
- 25% french fries (of the average total intake of acrylamide, 25% comes from french fries!)
- 20% bread especially toasted
- 13% cookies and crackers
- 12% cereals
- 11% potato chips
- 6% coffee, lower levels in dark roast, higher in instant coffee
Also
- cocoa: esp Hershey's Original Cocoa Formula had a whopping 909 ppb.
- Peanut butter
- prune juice
Article: Does burnt food give you cancer?
Chemist Dr. Simon Cotton University of Birmingham, UK
3.Survey Data Acrylamide in Food (last updated 2006) https://www.fda.gov/food/chemicals/survey-data-acrylamide-food
- Acrylamide in coffee https://www.healwithfood.org/articles/coffee-acrylamide-levels.php
