2023-04-25 13:44:09
25 avril 2023
Smells from the cellar to the attic… The symbol of our French-style breakfast is regularly pointed out, particularly because of its acrylamide content. So is toast really dangerous for our health? Response elements.
Acrylamide is a chemical substance, known for its neurotoxicity – through animal studies – and moreover classified as potentially carcinogenic in humans. It forms naturally in starchy foods during high temperature cooking.
According to the European Food Safety Authority (EFSA), foods that contribute the most to the formation of acrylamide are fried or fried potatoes, black coffee in adults and sweet cookies in children “. For its part, the World Health Organization (WHO) also cites crisps, processed cereals and even bread, among the sources of exposure, when cooked at more than 120°C.
charred, no
Regarding the bread, the baking itself therefore appears to be in question. However, in 2008, the French health authority at the time (Afssa) was reassuring in relation to the possible risks for the consumer. As for the question of toast at home, the EFSA provides an answer: Toasting bread for five minutes instead of three minutes can increase the acrylamide content from 31μg/kg to 118μg/kg, depending on the type of bread and the temperature of the toaster. Consumption of well-toasted bread, however, increases overall average dietary exposure by only 2.4% ».
In this context, ANSES recommends ” a few simple actions that can help reduce consumer exposure to acrylamide » :
- « monitor the frying or cooking oil so that it does not overheat » ;
- « do not over-brown products »
- « do not consume the most browned areas during cooking, which are the richest in acrylamide“. This can mean for the toasted bread, to remove the dark or even blackened parts, when it comes out of the toaster.
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Source : FSA, Acrylamide – Anses, Acrylamide in foods, Update on the presence of acrylamide in foodstuffs. Sites consulted on April 18, 2023 – Afssa – Request No. 2008-SA-0215 Maisons-Alfort, October 6, 2008
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Written by : David Picot – Edited by: Emmanuel Ducreuzet
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