Scientists are warning people about a chemical produced when cooking several popular family foods. They say it may increase your risk of having a heart attack and stroke by 60%. Known as Acrylamide, it is produced when foods such as potatoes, bread, and coffee are heated. It is common in burnt carbohydrates and caused by a reaction between heat and natural sugars that results in browning

The Effects of Acrylamide

Acrylamide is found in meals produced through industrial cooking, which includes ultra-processed foods, as well as certain cosmetics and cigarettes. For years, there have been concerns that acrylamide can produce reactions in the body that could potentially result in cancer. However, a team of Spanish researchers has discovered another potential risk from acrylamide intake: cardiovascular disease.

The Study on Acrylamide

The researchers published what they found in the journal Nutrients. For the study, they examined dozens of studies stretching back to 2007 that included over 100,000 people. They discovered that higher acrylamide consumption was associated with a higher rate of cardiovascular issues. This includes heart attacks and strokes, and even death! The researchers cited various studies that found excessive amounts of acrylamide were associated with an 84% greater risk of cardiovascular death in vulnerable patients. This included people at risk of type 2 diabetes.

Acrylamide Exposure

Dietary exposure to high levels of acrylamide has been linked to a three to two-thirds increased risk of cardiovascular death. The researchers also cited a study from China that found that individuals with higher levels of acrylamide exposure had a 47–67% higher risk of developing cardiovascular disease over the following decade. Throughout the studies, the average amount of acrylamide in the diet varied between 32.6 and 57 micrograms per day, with the more ‘extreme’ end of the scale producing lower cardiovascular results.

Potential Mechanisms

Acrylamide levels in a typical slice of toast are estimated to be around 4.8 micrograms per slice. However, this amount effectively doubles when the toast is burnt. The researchers claimed that while it is unclear how acrylamide harms cardiovascular health, lab testing has identified potential mechanisms. One theory they proposed is that the chemical causes fat to accumulate in bodily tissues while also increasing inflammation, potentially contributing to precursors to cardiovascular disorders such as obesity.

Further Research

They also stated that more research into the possible effects of acrylamide on heart health is necessary considering its increasing exposure in daily life. It is a common food processing substance that everyone has unintentionally been exposed to throughout their lives. Acrylamide exposure occurs not only from ultra-processed foods but also from home-cooked and restaurant items, including those prepared using newer cooking technologies such as air fryers.

Mitigating Acrymalide Production

Given the current levels, identifying ways to reduce acrylamide production represents one of the most vital areas of research currently facing those in the food industry. The researchers stated that this was essential considering the general population’s lack of understanding about acrylamide. Furthermore, many people regard browned food as more enjoyable and flavorful.

Limitations of the Study

There were certain limitations, including the fact that the bulk of the research examined was based in the United States, which could limit the data’s relevance to other groups. Cardiovascular disease is responsible for almost a quarter of all deaths in the United Kingdom, which equates to 480 every day or 170,000 deaths each year.

Risk of Cancer

Acrylamide consumption has been associated with a higher risk of developing cancer. While the risk has largely been demonstrated through animal experiments involving large doses of acrylamide, the researchers believe that the potential risk applies to humans and that we should try to limit the quantity consumed. However, other scientists question the validity of the evidence. They point out that someone would have to eat 160 burnt slices of toast every day for it to have a negative impact.

Advice and Guidelines

Nevertheless, healthcare organizations such as the NHS have issued guidelines on how individuals should decrease their acrylamide consumption. Their advice included aiming for a golden yellow color instead of brown when frying, toasting, or roasting starchy foods. It is also recommended that you properly follow the packet’s cooking instructions to avoid overcooking products such as fries. Furthermore, they said that boiling or steaming your food will lower your risk of acrylamide exposure.