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Scientists warn: “The most dangerous food for breakfast” increases the risk of premature death by 84 percent

byadmin
December 13, 2024

Scientists warned, stating that foods such as bread and potatoes, especially consumed at breakfast, increase the risk of heart attack and stroke by 60 percent. It was stated that this situation was caused by the chemical called ”acrylamide” that occurs during roasting.

According to the latest research, the substance called acrylamide that occurs in toast and potatoes seriously triggers the risk of heart attack and stroke. This chemical, which usually occurs during the roasting and baking of starchy products, is also found in cigarettes and some cosmetic products. Burnt carbohydrates, which are formed as a result of natural sugars reacting with heat and darkening, are also among the foods rich in acrylamide.
Concerns that acrylamide may increase the risk of cancer in the body have long been on the agenda, but Spanish experts have revealed that acrylamide consumption may also have negative effects on cardiovascular diseases.
The study, published in the journal Nutrients, examined data from nearly 20 years covering more than 100,000 people. The study showed that high acrylamide intake can lead to serious cardiovascular health problems such as heart attack and stroke, as well as the risk of premature death. It was also determined that excessive acrylamide intake increased the risk of cardiovascular death by 84 percent in people at risk of type 2 diabetes.
Another study conducted in China proved that high acrylamide exposure could increase the risk of cardiovascular disease by 47 to 67 percent in the next decade.
These studies reported that the average level of acrylamide in the diet ranged from 32.6 to 57 micrograms, with more serious cardiovascular outcomes observed in those with higher acrylamide levels.
Professor Oliver Jones said that a slice of toast contains an average of 4.8 micrograms of acrylamide, and that this amount can double when the bread is burnt.
Acrylamide can lead to fat accumulation in body tissues and increase inflammation, contributing to obesity, a precursor to cardiovascular diseases, according to Spanish scientists.
Experts say that acrylamide can be found widely in many foods, especially in fried foods. stated.
Acrylamide is a chemical compound that is usually formed during the cooking of carbohydrate-containing foods at high temperatures. The amount of acrylamide may increase especially during processes such as frying, roasting and baking, especially in foods such as potatoes, bread, coffee and biscuits.
Acrylamide is formed as a result of the reaction of the amino acid asparagine and sugars at high temperatures. This compound is generally known for its carcinogenic properties, but research on its effects on general health is still ongoing.
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