Browned potatoes are ‘potential cancer risk’
Overcooking starchy foods such as potatoes or root vegetables could increase the risk of cancer, according to a study published by the Food Standards Agency (FSA).
The FSA recommends to go for a golden yellow colour -rather than brown- to reduce acrylamide consumption, a chemical which could cause cancer.
Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.
If your diet includes foods such as potatoes, parsnips, pumpkin or carrots, remember to always ‘Go for Gold’