A new study is urging people to reconsider how they cook their food after finding that common breakfast staples like toast and coffee can pose significant health risks when prepared improperly. The research, published in the medical journal Nutrients, highlights the dangers of acrylamide, a chemical that forms during the heating process of starchy foods like bread, potatoes, and coffee, reported by Surrey Live.
Acrylamide has long been known to appear in industrial cooking products, ultra-processed foods, cigarettes, and some cosmetics. However, the recent study reveals a troubling link between acrylamide exposure and an increased risk of cardiovascular disease, including heart attacks and strokes. The research indicates that acrylamide exposure could raise the risk of heart disease by as much as 67% in the next decade, depending on the amount consumed.
The study, which analyzed data from over 100,000 participants, found that people who consumed higher levels of acrylamide were more likely to suffer from medical emergencies like heart attacks and strokes. In particular, the chemical was linked to an increased risk of cardiovascular death. The research also revealed that acrylamide levels in the diet typically range from 32.6 to 57 micrograms per day, and while a slice of toast contains around 4.8 micrograms of acrylamide, that amount doubles if the toast is burnt.
Although the exact way acrylamide damages the cardiovascular system remains unclear, some theories suggest it may cause fat to accumulate in bodily tissues, which can lead to cardiovascular risk factors.
What’s especially concerning is that many people are unaware that acrylamide is present not only in ultra-processed foods but also in home-cooked meals and restaurant-quality dishes. While acrylamide has been linked to cancer in previous studies, its role in heart disease has only recently been highlighted. The debate continues among medical professionals, with some arguing that the levels of acrylamide needed to cause these extreme effects are unlikely to be realistically consumed on a daily basis.
In light of this research, the NHS has issued advice for reducing acrylamide exposure, such as aiming for a “golden yellow” color when baking, toasting, or roasting starchy foods, rather than brown or burnt. It also recommends cooking methods like boiling or steaming to help reduce acrylamide levels.