Anne Li 2/3/17
|
You may have been buttering a warm slice of it this morning when headlines appeared saying overly browned toast is ‘a potential cancer risk’. Add to this a similar warning in those same headlines for that quintessential Sunday side dish – the crispy roast potato – and Monday probably seemed a bit bleak. The news came following the launch of a new campaign from the UK Food Standards Agency, which aims to encourage people to reduce the amount of a chemical – called acrylamide – in food cooked at home. And while it’s a useful reminder about the benefits of a healthy, balanced diet, there’s a little more to this story than headlines simply saying burnt toast causes cancer. Here’s what you need to know.
See original article at: https://scienceblog.cancerresearchuk.org/2017/01/23/its-too-soon-to-say-browned-toast-and-crispy-roast-potatoes-cause-cancer/ |
