Easy on the acrylamide for lower cancer risk

Easy on the acrylamide for lower cancer risk


Easy on the toaster: Give your toast a tan rather than a deep bronze for optimal health, say researchers in the United Kingdom. New recommendations from the Food Standards Agency advise against ingesting too much acrylamide (ah-krill-a-mide), a natural byproduct of cooking starchy foods like potatoes and root vegetables that’s also found in some processed foods like cookies, cakes, cereals and coffee.

A study linked high quantities of acrylamide with cancer in rats, and while evidence from human studies is incomplete, the National Toxicology Program in the U.S. and the International Agency for Research on Cancer say acrylamide is “a probable human carcinogen.’’ In 2008, a Dutch study found that the more acrylamide one ate, the higher the risk of cancer. Those who ingested the most had a 59 percent higher risk of kidney cancer. In the study, the average person ate 22 micrograms of acrylamide a day, about the same amount that’s in a handful of French fries.

But no one can avoid French fries or cookies forever. What’s a person to do?

Scientists offer these tips for enjoying such items in moderation: Follow instructions carefully when cooking food like potatoes and parsnips. Boiling or microwaving appears to amplify acrylamide less than high-temperature methods like frying, baking, or broiling. Go for the gold when you’re cooking — brown is bad. Blanching spuds before cooking can also help. Keep potatoes in a cool, dark place like a pantry, not the refrigerator — acrylamide can increase when taters are cold.

Finally, eat a delectably different diet full of fruits and vegetables to keep acrylamides at bay. Enjoy your spuds safely!

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