Why burnt toast is bad for you

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Within 30 min Within 1 hr Within 1. Cocktail Non Alcoholic. Base Alcohol Category By flavor profile By flavor profile. Clear All Apply Filters. A new warning about the health risks of eating browned potatoes and burnt toast draws a link between a chemical called acrylamide and an increased risk of cancer. The name refers to the golden color people should aim for when cooking starchy foods, instead of cooking further, to the point of reaching a darker brown color.

But what is acrylamide, and how much of a health risk does it pose? Acrylamide is a chemical that can be formed in starchy foods when they're cooked at very high temperatures — for example, when frying potatoes or making toast, said Marji McCullough, strategic director of nutritional epidemiology at the American Cancer Society ACS.

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Food and Drug Administration FDA does not identify a specific maximum recommended level for acrylamide, it has been actively investigating the effects of it.

It also offers guidance on a range of ways to reduce acrylamide levels. No one is suggesting a ban on toast or potatoes. Starches and grains are part of a regular diet. Given the widespread presence of acrylamide in foods, it isn't feasible or necessary to completely eliminate it from one's diet, says FDA chemist Lauren Robin.

What's more, the FDA notes that removing any one or two foods from your diet would not have a significant effect on overall exposure to acrylamide. It also does not recommend reducing intake of healthful whole grain foods. According to the FDA , there are some steps you can take to help decrease the amount of acrylamide you eat. On March 1, , the FDA also posted a final document with practical strategies to help growers, manufacturers, and food service operators lower the amount of acrylamide in foods associated with higher levels of the chemical.