New study finds high level of cancer-causing chemical in home cooked roast potatoes, chips and toast
A new study by the Food Standards Agency (FSA), the Government’s food safety watchdog, measured the amount of acrylamide – a cancer-causing toxin – in roast potatoes, chips and toast cooked in the home.
The FSA’s chief scientific adviser said the new research showed the need for roast potatoes and chips to be cooked to only “a light golden colour” and that bread should be toasted to “the lightest colour acceptable”.
Researchers with the FSA discovered that the crispier the roast potato or chip, the higher the levels of acrylamide they contained. The same went for toast.