If you like your campfire marshmallows burnt to a crisp, you gotta read this.
A slice of toast with burnt edges, smeared with jam.
Charred vegetables from the grill.
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Burnt-to-a-crisp marshmallows smooshed between graham crackers along with a square of dark chocolate.
Burnt food may not sound the most appetizing…but in these circumstances?
And…not safe for you?
There’s no denying the fact that somefoods can increase the risk of chronic diseases, including cancer.
So what should a burnt-food lover believe?
How Does Food Get Burned in the First Place?
Burnt foods undergo a chemical process called non-enzymatic browning, which pops up if a food is cooked.
There are two major types of non-enzymatic browning: caramelization and the Maillard reaction.
Caramelization comes up whenever sugars are heated in the absence of water, or when water is removed.
This gives food a darker color and a nutty, buttery flavorlike homemade caramel sauce.
The result is the irresistible flavors you crave, such as roasted coffee and umami of a seared steak.
Nevertheless, when cooked food reaches past the point of caramelization, it will become black and charred.
What Is Acrylamide?
This happens during the Maillard reaction and can contribute to the color and taste of cooked food.
Does Acrylamide Cause Cancer?
So if acrylamide is a chemical, does that mean it’s bad for you?
Some rodent animal studies show that acrylamide exposure can increase the risk of several types of cancers.
Since this research, many experts have mixed feelings about whether acrylamide can increase the risk of cancer.
What About HCAs and PAHs?
Should You Avoid Eating Burnt Food?
Is it bad to order your fries extra-crispy, or to char zucchini on the grill?
Many expertsincludingchef Eva De Angelis, LDNhave come to the same conclusion: It’s all about moderation.
De Angelis says it’s more important to focus on how frequently you are eating burnt foods.
“Yet, I give a shot to eat them only on occasion.
This way I can enjoy them without putting myself at risk of increasing the chances of chronic diseases.”
Needless to say, you could enjoy that crispy black marshmallow on your s’mores.
It’s all good.
National Institute of Environmental Health Sciences.Acrylamide.
U.S. Food & Drug Administration.Acrylamide questions and answers.
2023 Jan 11;12(2):346. doi: 10.3390/foods12020346.
Cancer Research UK.Does burnt toast cause cancer?
American Cancer Society.Acrylamide and cancer risk.
National Cancer Institute.Acrylamide and cancer risk.
American Cancer Society.Chemicals in meat cooked at high temperatures and cancer risk.
