Burnt food could actually be linked to a range of problems, according to scientific experts. When food is exposed to high temperatures for too long, the Maillard reaction, which enhances flavour, can quickly turn into unwanted chemical transformations. These transformations can lead to the formation of various harmful compounds.
Easy Healthy Foods has warned that burnt food is more than a simple cooking error; the risks associated with it range from nutritional loss to potential health hazards. It says that while not every instance of slightly burnt food will lead to dire consequences, consistently consuming burnt meals can accumulate harmful effects.
One item commonly eaten a bit burnt is toast, but this could cause issues, experts say.
According to various scientific studies, burnt toast – and other burnt foods like chips – could be linked to an increased risk of cancer and, possibly, to nervous system damage and increased risk of degenerative diseases, due to the presence of possible carcinogens and neurotoxins.
The European Food Standards Agency says: “Acrylamide is a chemical that naturally forms in starchy food products during everyday high-temperature cooking.
“The chemical reaction that causes this is known as the Maillard Reaction. This is the same chemical reaction that ‘browns’ food and affects its taste.
“Acrylamide also has widespread industrial non-food uses and is present in tobacco smoke.”
The issue is that this acrylamide, which is present in burnt toast as well as other overdone foods, could be linked to cancer and nervous system damage.
The EFSA added: “Currently, studies on human subjects have provided limited and inconsistent evidence of increased risk of developing cancer.
“However, studies on laboratory animals have shown that exposure to acrylamide through the diet increased the likelihood of developing gene mutations and tumours in various organs.
“Based on these animal studies, EFSA’s experts agree with previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.
“While this applies to all consumers, on a body weight basis, children are the most exposed age group.”
It’s worth being extra cautious when you’re cooking food, as leaving it in the oven or toaster for a few minutes less could be beneficial for your health.
