The FastDay Forum

Does anyone have good info about the idea heavily publicised a few years ago (here and here for instance) that burnt food (not just burnt by us through overcooking but as found in a lot of stuff we buy that is already 'browned') is really bad for you because of the acrylamides.

I remember being alarmed by this when the news came out in 2007 but we didn't hear too much more about it and I can't say it has had any lasting effects on what I buy or how I/we prepare food. Should it?

Here is an American industry website about it which is, perhaps unsurprisingly, quite reassuring.

THe UK Food Standards Agency have a page here which acknowledges the problem but in view of the uncertainties the only suggested dietary change is that home-made chips should be light golden in colour.

Although acrylamide has caused nerve damage in people who have been exposed to very high levels as a result of occupational and accidental exposure through industrial use, it is less clear what the risks are from the acrylamide found in food. Acrylamide is considered to be a genotoxic carcinogen because it has the potential to cause cancer by interacting with the genetic material (DNA) in cells. Based on independent expert scientific advice, the Agency believes that exposure to such chemicals should be as low as reasonably practicable (ALARP).

Given the uncertainties in exposure and the possible exposure to sources other than food, scientists have concluded that it is not possible to draw any definitive conclusions about the cancer risks of acrylamide in food.

My great-grandmother and grandmother used to scrape, cut, remove any burnt bits from the food and they both said that "this will kill you one day". I know that this is not scientific proof but I have realised that whatever was said by the old people one way or another tends to be true (although nobody died everytime I didn't eat all my food, LOL).

I try to not burn or eat burnt food but I must say that semi-burnt toast is soooooo yummy!!!