Cooking creates chemical flagged by food regulator Concerns are growing over a potentially cancer-causing chemical found in everyday foods – that few people know even exists.
Toast, hot chips, potato crisps, plain biscuits, coffee and wheat-biscuit breakfast cereals have been flagged by transtasman regulatory body Food Standards Australia New Zealand as containing the chemical acrylamide.
FSANZ’s website carries little-known advice on how to avoid the chemical, which is created during cooking. Tips included soaking potatoes before frying, cooking at lower temperatures and browning toast to the “lightest colour acceptable to your taste”.
Two years ago the World Health Organisation determined acrylamide was neurotoxic and potentially cancer causing and called for clear labelling to raise consumer awareness around cooking and storage.
When the Herald on Sunday checked bread and frozen potato products on the supermarket shelves this week, none carried any information other than cooking instructions.