New Research Reveals Acrylamide in Food May Increase Heart attack and Stroke Risk by 60%
Scientists have warned that a chemical released during the cooking process of several family favorite foods could raise the risk of heart attacks and strokes by 60 percent.
Called acrylamide,this substance forms when starchy foods like bread,potatoes,and coffee are heated,such as during baking,frying,and roasting.
Acrylamide can also be found in foods created during industrial cooking such as ultra-processed foods, as well as in cigarettes and some cosmetics.
But now a team of Spanish experts has found another possible risk from acrylamide consumption — cardiovascular disease.
The researchers, who published their findings in the journal Nutrients, looked at dozens of studies dating back to 2007, involving over 100,000 individuals.
They found higher acrylamide intake was linked to both a higher risk of suffering from serious cardiovascular medical emergencies like heart attack and stroke, as well as death from these conditions.
The researchers, from multiple universities and health bodies, referenced studies that showed extreme levels of acrylamide were linked with an 84 percent increased risk of cardiovascular death in vulnerable peopel, such as those at risk of type 2 diabetes.
High acrylamide exposure through diet was said to increase the risk of cardiovascular death by between a third and two-thirds.
They also referenced one Chinese study that showed people at the higher levels of acrylamide exposure had between a 47 and 67 percent increased chance of suffering from cardiovascular disease in the next decade.
Across the studies, the average level of acrylamide in diet ranged from 32.6 to 57 micrograms per day, with poorer cardiovascular outcomes observed at the more ‘extreme’ end of the scale.
Acrylamide content in an average slice of toast is thought to be roughly 4.8 micrograms per slice, and this doubles when burnt, Professor Oliver Jones, an expert in chemistry at RMIT University in Melbourne, told The Telegraph.
One theory is that the substance induces fat collection in bodily tissues as well as increasing inflammation, which could contribute to precursors to cardiovascular problems like obesity.
They added that further research on the potential implications of acrylamide for heart health is critical given the high exposure in everyday life.
‘It is a ubiquitous food processing contaminant to which the entire population is unintentionally exposed throughout life,’ they wrote.
‘Exposure to acrylamide comes not only from ultra-processed foods, but also from home-cooked and restaurant foods, even when using new cooking methods such as air frying.
‘Given the above mentioned, finding ways to mitigate acrylamide production and consumption is one of the most important areas of research in the food industry.’
They said this was critical given a general lack of awareness about acrylamide among the general population.
‘The population largely unaware of acrylamide production in home-cooked foods and its presence in their daily diet,’ they wrote.
‘Moreover, browned foods are mistakenly perceived as more appealing and flavourful.’
They added: ‘The increase in the consumption of ultra-processed foods in recent decades, especially among adolescents, remains a public health concern.’
While some warning signs of a cardiovascular problem are easy to spot — such as severe chest pain — others are more vague and hard to pinpoint.
The study had limitations, including that the majority of studies analysed were based in the US, which could limit the relevance to other groups.
Cardiovascular disease accounts for about a quarter of all deaths in the UK, equivalent to 170,000 deaths a year or 480 each day.
Acrylamide intake has been linked to an increased risk of cancer.
While this danger has mostly been observed in animal studies, involving high amounts of acrylamide, experts agree the potential risk extends to people and we shoudl aim to reduce the amount we consume as a result.
However, some scientists dispute the quality of the evidence.
According to Sir David Spiegelhalter, Professor of statistics at Cambridge University, a person would need to consume 160 burnt slices of toast per day for it to have a worrying effect.
Regardless, health authorities like the NHS have published advice on how people can reduce their acrylamide exposure.
These include aiming for only a ‘golden yellow color’ when baking, toasting, roasting, or frying starchy foods rather than a brown.
They also recommend following packet instructions when cooking products like chips at home and avoiding over-cooking them for extra browning.
Health authorities also highlight general dietary advice to eat plenty of fresh fruit and vegetables and to favour healthier cooking methods like boiling or steaming will also reduce acrylamide exposure.
Acrylamide risk assessments published by UK regulators have failed to determine, based on current evidence, exactly how much a person’s cancer risk increases from consuming it.
How does acrylamide consumption impact individuals with pre-existing health conditions like diabetes?
Interview between Time.news Editor and Dr.Elena Martinez, Cardiovascular Research Expert
Editor: Welcome, Dr. martinez! Thank you for joining us today to discuss the recent findings regarding acrylamide and its relation to heart attacks and strokes. This research certainly has raised some eyebrows.
Dr. Martinez: thank you for having me! Yes, this is indeed a crucial topic that could impact many people’s health awareness around the foods they consume.
Editor: The study suggests that acrylamide may increase the risk of serious cardiovascular events by as much as 60%. can you explain to our readers what acrylamide is and how it forms in our food?
Dr. Martinez: Absolutely.Acrylamide is a chemical that forms naturally when foods containing starch, like potatoes and bread, are cooked at high temperatures, such as baking or frying. It’s also found in certain processed foods and even in some cosmetic products. This is why it’s alarming; we often consume these foods without realizing the potential risks.
Editor: It’s surprising that something so common can have such dire health implications. The research analyzed data from over 100,000 individuals. What were the key findings that stood out to you?
Dr. Martinez: The research highlighted a compelling link between increased acrylamide intake and higher rates of cardiovascular issues, including heart attacks and strokes. Specifically, for individuals at higher risk, such as those with type 2 diabetes, the risk of cardiovascular death rose by an astonishing 84% with extreme levels of acrylamide consumption.This is meaningful and indicates that monitoring our dietary acrylamide is crucial.
Editor: That sounds serious. The article mentions that an average slice of toast contains about 4.8 micrograms of acrylamide, which doubles when burnt.Given this, should we be avoiding certain cooking methods altogether?
Dr. Martinez: While it might be impractical to eliminate acrylamide completely, we can make smarter choices. Such as,toasting bread to a golden brown rather than a dark brown can significantly reduce acrylamide formation. Additionally, opting for boiling or steaming instead of frying can also help. Moderation is key—being aware of acrylamide in our diet can help reduce risks.
Editor: The findings showed as much as a two-thirds increase in the risk of cardiovascular death with high dietary acrylamide. with such stark statistics, should public health recommendations change in regards to diet?
Dr. Martinez: Yes, this research can serve as a wake-up call for public health guidelines. There’s a growing need for increased awareness regarding dietary choices, especially concerning cooking methods and the consumption of processed foods. Educational programs could help inform the public about the risks associated with acrylamide.
Editor: What other preventive measures would you recommend for individuals who are concerned about their acrylamide intake?
Dr. Martinez: Besides modifying cooking methods,individuals should strive for a balanced diet rich in fruits,vegetables,whole grains,and lean proteins. These foods are generally lower in acrylamide and high in nutrients beneficial for heart health. Also, staying active and maintaining a healthy lifestyle can mitigate some risk factors associated with cardiovascular diseases.
Editor: that’s valuable advice. Lastly, as more research unfolds, how critical do you think ongoing studies will be in shaping dietary guidelines related to acrylamide consumption?
Dr. Martinez: Ongoing research is vital. As scientists continue to explore acrylamide and its impacts on health,we’ll gain a deeper understanding. This could lead to clearer dietary guidelines and possibly even regulatory changes in food processing to protect public health better.
Editor: Thank you, Dr. martinez, for your insights today. It’s crucial for our readers to understand both the risks and the actionable steps they can take regarding their diet.
Dr.Martinez: thank you! It’s essential to stay informed,and I appreciate the opportunity to discuss this significant topic.
Editor: And thank you to our audience for joining us in this critical conversation. Stay healthy and informed!