Many of our eating and cooking habits are deeply ingrained from childhood, often passed down from adults without much thought. From avoiding licking food off knives to tossing salt over our shoulders for good luck, these quirks often carry more superstition than substance. However, recent research suggests that one such habit—scraping burnt portions off toast—may have had more wisdom than we realised.
The Science Behind Burnt Food
In 2002, scientists at the University of Stockholm made a significant discovery: when certain foods, like potatoes, bread, biscuits, cereal, and coffee, are exposed to temperatures exceeding 120°C (248°F), they produce a substance known as acrylamide. This chemical forms through the Maillard reaction, where sugars react with the amino acid asparagine, giving food its characteristic brown color and flavor.
Understanding the Health Risks
While acrylamide has been found to be carcinogenic in animals, studies on humans have yielded inconsistent results regarding its definitive carcinogenicity. Nevertheless, the European Food Safety Authority warns that acrylamide consumption, especially among children, may increase the risk of cancer.
Neurotoxicity and Long-Term Health Impacts
Apart from its potential carcinogenicity, acrylamide poses neurotoxic risks to humans, affecting the nervous system. Studies suggest that long-term exposure to dietary acrylamide could elevate the risk of neurodegenerative diseases like dementia and neurodevelopmental disorders in children.
Potential Cancer Links
Researchers speculate that acrylamide’s carcinogenic effects in humans might be related to hormonal pathways, particularly impacting female reproductive cancers like endometrial and ovarian cancer. While studies have shown associations, conclusive evidence remains elusive, partly due to challenges in accurately measuring acrylamide intake.
When making chips, for example, soaking cut potatoes in hot water for 10 minutes can reduce their acrylamide formation by almost 90%
Mitigating Risks
Efforts to reduce acrylamide levels in food are underway, with the EU considering maximum allowable levels. At home, simple steps like soaking cut potatoes in hot water before cooking can significantly reduce acrylamide formation.
Looking Ahead
As scientific interest in acrylamide’s health risks grows, ongoing research aims to clarify its association with cancer risk. In the meantime, being mindful of burnt food consumption, such as scraping burnt toast, may be a prudent precautionary measure.
Conclusion
While the full extent of acrylamide’s health impacts on humans remains uncertain, understanding its risks and taking preventive measures can help minimise potential harm. By staying informed and adopting healthier cooking practices, we can safeguard our well-being in the kitchen and beyond.
