UK's Food Standards Agency (FSA) has revealed that dark toasts and roast potatoes can give you cancer. The FSA measured the amount of acrylamide - a cancer-causing toxin - in roast potatoes, chips and toast cooked in the home, and discovered that the crispier the roast potato or chip, the higher the levels of acrylamide they contained.
The FSA's chief scientific adviser said, "The new research showed the need for roast potatoes and chips to be cooked to only a light golden color and that bread should be toasted to the lightest color acceptable."
‘Crispier roast potato or chips contain higher levels of acrylamide- a cancer-causing toxin. Therefore, researchers at FSA have suggested that roast potatoes and chips should be cooked to only a light golden color and bread should be toasted to the lightest color acceptable.’
Guy Poppy, the FSA's Chief Scientific Adviser, said, "The risk assessment indicates that at the levels we are exposed to from food, acrylamide could be increasing the risk of cancer."
Scientists are still unclear about what constitutes a safe level of acrylamide.