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Home Industry News Campaign launched to minimise cancer risk of cooked potatoes and bread

Campaign launched to minimise cancer risk of cooked potatoes and bread

23rd January 2017

A new UK health campaign is being launched to raise awareness of the potential cancer risks associated with the cooking of common food items such as potatoes and bread.

The Food Standards Agency's Go for Gold campaign aims to help people understand how to minimise exposure to a chemical called acrylamide when cooking at home, as the current scientific consensus indicates it may pose a cancer risk to humans.

Acrylamide is created when many foods – particularly starchy items – are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

To avoid exposure to the substance, consumers are being advised to aim for a golden yellow colour or lighter when frying, baking, toasting or roasting potatoes, root vegetables and bread, as this will minimise the risk of overcooking.

It was also noted that people should check the cooking instructions carefully when preparing such foods, and that storing raw potatoes in the fridge can also increase overall acrylamide levels.

Steve Wearne, director of policy at the Food Standards Agency, said: "Although there is more to know about the true extent of the acrylamide risk, there is an important job for the government, industry and others to do to help reduce acrylamide intake."

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