Aloo Tikki and Burnt Toast Cause Cancer? No Kidding, Says UK Study

The highest concentrations of acrylamide were measured in potato snacks (360 µg/kg) and that’s very scary.

Okay, so first up, this medical shocker of a study has not been conducted in India. It is a food-related study about cancer-risks and it comes from the UK. But the C word is being mentioned. And my very Indian family in India needs to be told that what they are eating could be a trigger for some types of cancer.

We are not advising against consuming any particular food, but explaining what you can do to reduce acrylamide in food at home pic.twitter.com/4OmUIiDOKD

— FoodStandardsAgency (@foodgov) January 23, 2017

My teenaged son and my husband think there are only two-types of food in this world: french fries and potato crisps. My son likes his potato sabzi browner and toasts are ‘underdone’ and ‘rejection-worthy’ if not browned. And this UK study says burnt toast and potatoes contain a compound called Acrylamide, which has the potential to cause cancer in humans.

Want to know more? Here’s a list of dos & don’ts issued by the Health authorities in the UK.

'Go for Gold' to reduce acrylamide consumption

Go for Gold – as a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.

Don't cook foods like potatoes & bread for long periods at high temperatures

Scientists have been warning us for decades about the toxic industrial chemical acrylamide lurking in a huge range of everyday foods. But it is only now that a study has made government authorities in developed countries sit up.

Avoid Burning Foods, Even Though We Don't Have a Study on Tandoori Foods

There is no similar study on Indian food and cooking styles. But to play it safe, it is advisable to avoid burning foods like Tandoori Chicken and letting it be served with the juices still intact and the meat on it white more than burnt brown.

Don't Keep Raw Potatoes in the Fridge

If you intend to roast or fry them, don’t store potatoes in the fridge. Storing raw potatoes in the fridge can increase overall acrylamide levels. Raw potatoes should ideally be stored in a dark, cool place at temperatures above 6°C.

Eat a Varied and Balanced Diet

While we can’t completely avoid risks like acrylamide in food, eating a healthy, balanced diet that includes basing meals on starchy carbohydrates and fruits & vegetables will help reduce your risk of cancer.

Steamed, Boiled With Some Amount of Frying... Don't Overcook!

Boiled, peeled and diced potatoes... your Mum’s style of simple basic tadka is a yummy dish... You just need to open your mind to healthier options.

Curious to know more about this study? Watch this video.