Toast, French fries, and the like taste better when they are golden and crispy. However, eating foods that are crispy for the sake of taste can lead to health problems.

 

A study has found that the more intake of 'acrylamide,' a chemical substance generated during high-temperature cooking of foods, the higher the risk of developing serious cardiovascular diseases such as heart attacks and strokes, and the increase in deaths caused by these conditions. Acrylamide is classified as a probable carcinogen by the International Agency for Research on Cancer (IARC), and it is produced in large quantities when starchy foods like bread and potatoes are baked or fried at high temperatures for extended periods.

A research team from Madrid Autonomous University in Spain conducted a meta-analysis of 28 studies on acrylamide exposure and its effects on the body. This included data from over 100,000 people. The analysis showed that individuals with high levels of acrylamide exposure had a 47-67% increased risk of developing cardiovascular disease over the next 10 years. Among high-risk groups, including diabetes patients, higher acrylamide intake was associated with an 84% increased risk of death from cardiovascular disease.

 

It was analyzed that acrylamide increases the expression of PPARγ, a protein (transcription factor) involved in fat accumulation, insulin sensitivity, and inflammation. This affects the body's glucose metabolism process, raising blood sugar levels, and hyperglycemia damages blood vessels. The metabolite of acrylamide, glycidamide, induces oxidative damage, which is a mechanism that increases the risk of developing cardiovascular diseases.

 

Oliver Johnson, a chemistry expert at RMIT University in Australia, stated, "The acrylamide content in a slice of toast is about 4.8 micrograms, and this amount doubles when the toast is toasted to a very dark level," and he emphasized, "We should be aware that exposure can occur not only through high-temperature cooked foods but also through ultra-processed foods, and we need to make efforts to reduce acrylamide exposure in our daily diet."

 

To minimize acrylamide exposure through food, avoid prolonged high-temperature cooking of foods high in carbohydrates. The UK Food Standards Agency (FSA) recommends cooking methods that produce only a slight golden color, such as toasting or frying potatoes until just golden, and instead of baking or frying, opt for boiling or boiling methods.

 

There is a study conducted by the Korea Food and Drug Administration analyzing the amount of acrylamide produced during the cooking of high-carbohydrate foods. Referencing this standard can be helpful when cooking at home. Bread should be baked at 180°C for 20 minutes or at 190°C for up to 15 minutes, and French fries (based on 500g) should be cooked at a maximum of 190°C for up to 30 minutes.

 

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My husband is the one who makes our French fries.

Because I don't like it,

I'm the type who doesn't eat well.

 

Air fryer at home

I should pay attention when roasting~~