• Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Browned toast, potato chips may up cancer risk: UK

Not open for further replies.
I remember my father telling 40 years back when I was a young lad not to eat the theesal...When we make pachamapudi upma the last bit of surandal was tasty but we were advised by dad to resist the temptation as it is bad for health

[h=1]Browned toast, potato chips may up cancer risk: UK experts[/h]January 23, 2017 17:47

Overly browned toast and potato chips may contain a chemical that increases the risk of cancer, experts in the United Kingdom warned today.

Acrylamide, produced when starchy foods are roasted, fried or grilled for too long at high temperatures, has been shown to cause cancer in animals.

The UK's Food Standards Agency has now launched a "Go for Gold" public campaign to trigger a change in cooking and eating habits so that toast, chips and other root vegetables are heated only until golden yellow.

"You can't point to individual people and say that person has cancer because of the amount of acrylamide in their diet but because the mechanisms by which it does have this effect in animals are similar to the mechanisms you would expect to occur in humans it's not something we can ignore," said Steve Wearne, FSA director of policy.

"We want our campaign to highlight the issue so that consumers know how to make the small changes that may reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended in government healthy eating advice," Wearne said.

Acrylamide is present in many different types of food and is a natural by-product of the cooking process.

Its carcinogenic nature was first claimed by a Swedish study in 2002.

Not open for further replies.
Thank you for visiting TamilBrahmins.com

You seem to have an Ad Blocker on.

We depend on advertising to keep our content free for you. Please consider whitelisting us in your ad blocker so that we can continue to provide the content you have come here to enjoy.

Alternatively, consider upgrading your account to enjoy an ad-free experience along with numerous other benefits. To upgrade your account, please visit the account upgrades page

You can also donate financially if you can. Please Click Here on how you can do that.

I've Disabled AdBlock    No Thanks