Scientists have warned that a chemical released during the cooking process of several family favorite foods could increase the risk of heart attacks and strokes by 60 per cent.
This substance, called acrylamide, is formed when starchy foods such as bread, potatoes, and coffee are heated, such as during baking, frying, and roasting.
It is abundant in burnt carbohydrates, like toast, caused by the reaction between natural sugars and the heat that causes browning.
Acrylamide can also be found in foods created during industrial cooking, such as ultra-processed foods, as well as in cigarettes and some cosmetics.
Concerns have circulated for years that acrylamide in foods could trigger reactions in the body that could cause cancer.
But now a team of Spanish experts has discovered another possible risk of acrylamide consumption: cardiovascular disease.
The researchers, who published their findings in the journal Nutrientsanalyzed dozens of studies dating back to 2007, involving more than 100,000 people.
They found that higher intakes of acrylamide were linked to an increased risk of serious cardiovascular medical emergencies, such as heart attacks and strokes, as well as death from these conditions.
Acrylamide is formed during the cooking of starchy foods such as bread, potatoes and coffee during baking, frying and roasting, as the natural sugars in foods react to heat. The toast is an example
The researchers, from multiple universities and health agencies, referenced studies showing that extreme levels of acrylamide were linked to an 84 percent increase in the risk of cardiovascular death in vulnerable people, such as those at risk of type 2 diabetes. .
High dietary exposure to acrylamide was said to increase the risk of cardiovascular death by one-third to two-thirds.
They also referenced a Chinese study that showed that people with higher levels of acrylamide exposure were 47 to 67 percent more likely to suffer from cardiovascular disease in the next decade.
Across all studies, the average level of dietary acrylamide ranged from 32.6 to 57 micrograms per day, with the worst cardiovascular outcomes seen at the most “extreme” end of the scale.
The average acrylamide content in a slice of toast is thought to be about 4.8 micrograms per slice, and this doubles when it is burned, said Professor Oliver Jones, a chemistry expert at RMIT University in Melbourne. The telegraph.
The Spanish scientists said that while it is not clear exactly how acrylamide harms cardiovascular health, laboratory tests suggested potential mechanisms.
One theory is that the substance induces the accumulation of fat in body tissues, in addition to increasing inflammation, which could contribute to precursors of cardiovascular problems such as obesity.
A team of Spanish experts affirms that the data suggests that the consumption of acrylamide increases the risk of suffering from cardiovascular diseases
They added that it is essential to conduct more research on the possible implications of acrylamide for heart health, given the high exposure in everyday life.
“It is a ubiquitous contaminant from food processing to which the entire population is involuntarily exposed throughout life,” they wrote.
‘Exposure to acrylamide comes not only from ultra-processed foods, but also from foods cooked at home and in restaurants, even when new cooking methods such as air frying are used.
“Given the above, finding ways to mitigate acrylamide production and consumption is one of the most important areas of research in the food industry.”
They said this was critical given the general lack of awareness about acrylamide among the general population.
“The population is largely unaware of the production of acrylamide in homemade foods and its presence in their daily diet,” they wrote.
“In addition, browned foods are mistakenly considered more attractive and tastier.”
And they added: “The increase in the consumption of ultra-processed foods in recent decades, especially among adolescents, remains a public health problem.”
While some warning signs of a cardiovascular problem are easy to spot, such as severe chest pain, others are more vague and difficult to identify.
They had limitations, including the fact that most of the studies analyzed were based in the US, which could limit relevance to other groups.
Cardiovascular disease accounts for around a quarter of all deaths in the UK, which equates to 170,000 deaths a year or 480 every day.
Acrylamide intake has been linked to an increased risk of cancer.
While this danger has primarily been observed in animal studies, involving high amounts of acrylamide, experts agree that the potential risk extends to people, and as a result, we should try to reduce the amount we consume.
However, some scientists question the quality of the evidence.
According to Sir David Spiegelhalter, professor of statistics at the University of Cambridge, a person would need to consume 160 burnt toasts a day for it to have a worrying effect.
Regardless, health authorities such as the NHS have published advice on how people can reduce their exposure to acrylamide.
These include looking only for a “golden yellow color” when baking, toasting, roasting or frying starchy foods rather than a brown color.
They also recommend following package directions when cooking items like French fries at home and avoiding overcooking them so they brown more.
Health authorities also highlight that general dietary advice to eat plenty of fresh fruits and vegetables and favor healthier cooking methods, such as boiling or steaming, will also reduce exposure to acrylamide.
Acrylamide risk assessments published by UK regulators have failed to determine, based on current evidence, exactly how much consuming it increases a person’s cancer risk.