UK Food Standards Institution said the cooking process (roasted, grilled, or fried) in a high temperature for too long can cause the formation of acrylamide is carcinogenic.
Acrylamide can be found in many types of food and is the result of the cooking process. Highest levels of acrylamide in food with starch cooked at temperatures over 120 degrees Celsius, for example chips, bread, biscuits, cakes, and roasted coffee beans.
The longer the foodstuff is cooked, the more acrylamide is formed. Therefore, researchers in the UK recommends that starchy foods cooked until golden color and not left until brown.
Animal studies have shown, acrylamide is toxic to DNA and lead to cancer. Therefore, experts assume it is also true in humans, although to date no conclusions.
The substance is also called a negative impact on the nervous and reproductive systems. Even so, the impact on humans depends on how often we eat.
