New campaign warns of danger of over-cooking starchy foods
The Food Standard Agency says people in the UK are over-cooking their food and risking eating too much of a chemical called acrylamide.
The Food Standards Agency (FSA) has launched a new campaign to help people limit their exposure to a possible carcinogen called acrylamide via their cooking.
‘Go for Gold’ is backed by Olympic gold medallist and mother of four Denise Lewis and aims to inspire people to make simple changes the way they cook.
The campaign was designed following the findings from the FSA’s Total Diet Study, which shows people in the UK consume greater levels of the chemical than advisable.
What is acrylamide?
When starchy foods like bread, potatoes and many root vegetables are cooked at high temperatures for long periods of time, such as during grilling, roasting, frying, baking and toasting, a chemical compound called acrylamide is created.
The FSA warns that acrylamide consumption could raise the risk of cancer.
What you can do
When frying, baking, roasting or toasting starchy foods like root vegetables, potatoes and bread, aim for a golden yellow colour or lighter to keep the risk at bay.
It’s always important to follow cooking instructions, and ‘Go for Gold’ focuses on that, especially when it comes to oven-heating or frying food like potatoes, parsnips and chips.
If you're cooking packaged starchy foods make sure you don't cook them at too high a temperature for too long.
Eat a varied and balanced diet
Although acrylamide risks can’t be avoided completely, eating a healthy balanced diet with healthy fruit and veg and starchy carbohydrates will help lower the potential risk of cancer.
Don't keep raw potatoes in the fridge
Raw potatoes stored in the fridge can increase overall acrylamide levels so don't keep them there.
For best potato roasting results, keep them stored in a cool, dark place at temperatures above 6°C.
What the FCA's also doing
Steve Wearne, Director of Policy at the Food Standards Agency, said: "Our research indicates that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake.
“The FSA is continuing to work closely with the food industry to reduce acrylamide in the food you buy, including the development of practical tools like an industry toolkit and codes of practice which will be embedded throughout the food chain”.
Does this advice change the way you'll be cooking? Let us know in the Comments box below.
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