From the creation of toxic chemicals to an increased risk of lung cancer, the latest scientific evidence suggests that certain types of cooking pose health risks.
Cooking kills many of the potentially harmful bacteria that can grow in and on our food, helping us protect ourselves from food poisoning attacks, says the British Food Standards Agency, in an article relayed on the website of the BBC. However, despite the many benefits of cooking, it is possible that cooking our food at high temperatures could lead to hidden health risks.
For starchy foods in particular, acrylamide is one of the risks for which the British Food Standards Agency has issued warnings. Acrylamide is a chemical used industrially to make paper, dyes and plastics, but it is also created in food when roasted, fried or grilled at very high temperatures for a long time.
Carbohydrate-rich ingredients, such as potatoes and root vegetables, toast, cereals, coffee, cakes, and cookies, are most sensitive, and the reaction can be noticed when the starch they contain begins to darken, brown or burn.
Acrylamide poses a potential risk of cancer, although most of the studies leading to these conclusions have been carried out on samples of animal origin. But, when in doubt, nutritionists and food agencies believe that it is better to avoid high consumption of foods with a high content of acrylamide.
To avoid high doses of acrylamides, the FSA recommends not to exceed a golden color when cooking and to avoid refrigerating the potatoes if they need to be cooked at high temperatures (cooling the potatoes releases sugars, which combine with amino acids to form acrylamide during cooking). In general, the idea is to avoid overcooking these ingredients, to prevent the creation of acrylamide.
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