Scientists have warned that chemicals released during the cooking process of some family favorites can increase the risk of heart attack and stroke by 60 per cent.
This substance, called acrylamide, is formed when starchy foods such as bread, potatoes, and coffee are heated, such as when they are baked, fried, or roasted.
It is abundant in burnt carbohydrates such as toast, and browning is caused by the reaction of natural sugars with heat.
Acrylamide is found in foods produced during industrial cooking, such as ultra-processed foods, as well as in tobacco and some cosmetics.
Concerns have been circulating for years that acrylamide in foods can cause reactions in the body that can cause cancer.
But now a team of Spanish experts has discovered another risk from consuming acrylamide: possible cardiovascular disease.
The researchers, who published their findings in the journal Nutrients, looked at dozens of studies dating back to 2007 and involving more than 100,000 people.
Researchers found that high acrylamide intake was associated with both the risk of serious cardiovascular emergencies such as heart attack and stroke, and death from these diseases.
Acrylamide is formed when natural sugars in foods react to heat when starchy foods such as bread, potatoes, and coffee are baked, fried, or roasted. Toast is an example
Researchers from multiple universities and health organizations have shown that extreme levels of acrylamide are associated with an 84 percent increased risk of cardiovascular death in vulnerable populations, including those at risk of type 2 diabetes. Research referenced.
High dietary exposure to acrylamide is said to increase the risk of cardiovascular death by one-third to two-thirds.
They also cited a Chinese study that showed people with high levels of acrylamide exposure had a 47 to 67 percent increased chance of developing cardiovascular disease over the next 10 years.
Across studies, average levels of acrylamide in the diet ranged from 32.6 to 57 micrograms per day, with worse cardiovascular outcomes observed at the more “extreme” end of the scale.
Professor Oliver Jones, a chemistry expert at Melbourne’s RMIT University, said the average slice of toast is thought to contain around 4.8 micrograms of acrylamide per slice, which doubles when baked. he told the Telegraph.
Spanish scientists said it was unclear exactly how acrylamide negatively affected cardiovascular health, but clinical tests suggested a potential mechanism.
One theory is that the substance not only promotes inflammation, but also induces the accumulation of fat in body tissues, which can be a precursor to cardiovascular problems such as obesity.
Spanish expert team says data suggests taking acrylamide increases the likelihood of cardiovascular disease
They added that further research into the potential effects of acrylamide on heart health is important, given the high levels of acrylamide exposure in daily life.
“This is a ubiquitous food processing contaminant to which the entire population is unintentionally exposed throughout their lifetime,” the researchers wrote.
“Exposure to acrylamide comes not only from ultra-processed foods, but also from home-cooked and restaurant foods, even when using new cooking methods such as air frying.
“Given the above, finding ways to reduce the production and consumption of acrylamide is one of the most important areas of research in the food industry.”
They said this was significant given the general lack of awareness about acrylamide among the general population.
“The public is largely unaware of the formation of acrylamide in home-cooked meals and its presence in everyday food,” the researchers wrote.
“Additionally, brown foods are incorrectly perceived as more appealing and flavorful.”
They added: “The increasing consumption of ultra-processed foods in recent decades, especially among adolescents, remains a public health concern.”
Some warning signs of cardiovascular disease, such as severe chest pain, are easy to spot, while others are more vague and difficult to pinpoint.
They had limitations, with most of the studies analyzed being based in the United States, which could limit their relevance to other groups.
Cardiovascular disease accounts for around a quarter of all deaths in the UK, which equates to 170,000 deaths a year, or 480 deaths per day.
Acrylamide intake is associated with increased risk of cancer.
Although this risk has primarily been observed in animal studies involving large amounts of acrylamide, experts agree that the potential risk also extends to humans and that we should aim to reduce our intake as a result. I am.
But some scientists dispute the quality of the evidence.
According to Sir David Spiegelhalter, a professor of statistics at the University of Cambridge, you would need to eat 160 pieces of burnt toast a day to see any worrying effects.
Nevertheless, health authorities such as the NHS have published advice on how people can reduce their exposure to acrylamide.
These include aiming for only a “golden” color rather than brown when baking, toasting, roasting, or frying starchy foods.
It also recommends that when preparing products such as potato chips at home, follow package directions to avoid excessive browning and overcooking.
Health authorities also stress that general dietary advice, such as eating plenty of fresh fruits and vegetables and favoring healthier cooking methods such as boiling or steaming, will also reduce exposure to acrylamide. Masu.
A risk assessment for acrylamide published by the UK regulator cannot determine exactly how much consuming acrylamide increases a person’s risk of cancer based on current evidence.