Is that burnt part on your favorite toast healthy?

Is the Burnt Area on Your Favorite Toast Healthy?

That crispy, dark-brown edge on your toast might seem tasty, but it is not the healthiest choice. When bread and other starchy foods are cooked at high temperatures — such as toasting, baking, or frying — they can form a chemical called acrylamide.

Acrylamide-in foods

What is Acrylamide?

Acrylamide is a chemical that can form in plant-based, starchy foods like potatoes when they are cooked at high temperatures through frying, baking, or roasting. This compound develops when sugars react with the amino acid asparagine during the Maillard reaction, the same process that gives food its appealing golden-brown color.

Acrylamide is not typically associated with meat, dairy, or seafood products. Additionally, comparing frying, roasting, and baking these starch-rich foods, frying causes the highest acrylamide formation.

In what foods is acrylamide commonly found?

✅ Fried potatoes (French fries, potato chips).
✅ Toasted bread and baked goods.
✅ Coffee (from roasting coffee beans).

Why it matters:

High levels of acrylamide have been shown in animal studies to increase the risk of cancer. While evidence in humans is still being studied, health authorities, including the World Health Organization (WHO) and the U.S. FDA, recommend limiting acrylamide exposure by avoiding overcooking or heavily browning starchy foods.

According to the EFSA (European Food Safety Authority), the main toxicity risks of acrylamide are "Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity".

The problem is that the darker and more burnt the toast, the higher the acrylamide content. While occasional consumption is unlikely to cause serious harm, frequent intake may increase long-term health risks, including a potential link to cancer. Health experts recommend enjoying toast that’s light golden-brown rather than dark brown or blackened to reduce exposure.

Here are some practical tips to reduce acrylamide formation when cooking at home:

1. Control Cooking Time & Temperature-

Avoid overcooking or heavily browning starchy foods like bread, potatoes, and pastries.
Aim for a golden yellow color rather than dark brown when baking, roasting, or frying.
Cook at the lowest temperature that still achieves the desired texture.

2. Handle Potatoes Properly-

Don’t store raw potatoes in the refrigerator — cold storage increases sugar levels, which can boost acrylamide formation. Store them in a cool, dark, but not cold, place.
Soak potato slices in water for 15–30 minutes before frying or roasting to remove some of the surface sugars.
Blanching (brief boiling before frying) can also help reduce acrylamide.

3. Choose Cooking Methods Wisely-