Everyday Chemicals You Consume Can Harm Your DNA

Overview

Acrylamide has been identified as a significant concern by the World Health Organization. The European Food Safety Authority has warned that this substance could potentially elevate the risk of cancer for individuals of all age groups. Concurrently, the Food and Drug Administration is investigating the possible dangers associated with acrylamide. In the United Kingdom, the Food Standards Agency (FSA) has taken proactive measures to tackle this issue. On January 23, the FSA initiated the "go for gold" campaign to urge consumers to avoid acrylamide during home cooking.

It's Present in Your Bread and Tea

Initially recognized in industrial uses like dyes and plastics, acrylamide came into the spotlight two decades back when cows in Sweden became sick and perished as a result of contaminated water from nearby construction activities. Further inquiries uncovered that the contamination was linked to acrylamide. Acrylamide forms when food is cooked at temperatures exceeding 120°C, with higher heat and longer cooking durations leading to increased levels of this chemical. Foods that are fried, baked, grilled, barbecued, or toasted and contain starches are more likely to contain acrylamide. These include potatoes, root vegetables, bread, chips, French fries, toast, pizza, coffee, breakfast cereals, cakes, biscuits, and crackers.

How Dangerous Is It?

While the direct association of acrylamide with cancer in humans remains unclear, studies on animals indicate a heightened risk of endometrial, ovarian, and kidney cancer. Research also suggests that acrylamide is harmful to DNA, prompting concerns about its potential carcinogenic impact even at low exposure levels. Some specialists, like Sir David Spiegelhalter, a statistics professor from Cambridge University, question the perceived threat posed by acrylamide. He highlights that even individuals with high acrylamide consumption levels would need to significantly increase their intake to reach levels that could induce tumors in mice.

Reducing Your Dietary Levels

It is advisable to reduce acrylamide consumption, particularly due to the potential risks associated with DNA harm and cancer. The FSA in the UK suggests avoiding fried, baked, and toasted starchy foods in favor of boiling or steaming them. Overcooking or achieving a dark color should be avoided – aim for a light golden-yellow shade. Avoid storing potatoes in the refrigerator as it can boost acrylamide levels due to chemical alterations. Additionally, potatoes should not be stored for extended periods before consumption, as this leads to increased sugar content, resulting in higher acrylamide levels when cooked. Soaking potatoes before cooking and parboiling before roasting can also aid in reducing acrylamide formation. Cooking starchy foods at lower temperatures for longer periods is preferable to high-temperature cooking for short durations. While acrylamide may pose a minimal risk, reducing its intake is straightforward, and most foods containing acrylamide do not provide significant health benefits. This includes French fries and potato chips, which are unhealthy options due to overheated starches and oils, as well as their impact on blood sugar levels.

Discover more about decreasing acrylamide consumption

References

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Susan Parker

Susan Parker is a 49-year-old Senior Manager at a marketing firm. With two older children becoming more independent, she is now focusing on her own health and wellbeing. She’s passionate about natural and holistic health approaches, and values high-quality, trustworthy products. Susan enjoys yoga, gardening, reading, and cooking, and seeks to stay energetic and sharp while balancing a busy career and personal life.