Spanish experts found dietary exposure to this substance could increase raise risk of cardiovascular disease, which includes strokes and heart attacks, by about two thirds in some studies.
READ MORE: Consuming too many UPFs will make you AGE faster, study findsScientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent.
Concerns that acrylamide in food can trigger reactions in the body that could cause cancer have circulated for years. Acrylamide, forms during the cooking of starchy foods like bread, potatoes and coffee during baking, frying and roasting as natural sugars in the food react to heat. Toast being one example
Across the studies the average level of acrylamide in diet ranged from 32.6 to 57 micrograms per day, with the poorer cardiovascular outcomes observed at the more 'extreme' end of the scale. A team of Spanish experts say data suggests acrylamide consumption increases the chance of cardiovascular disease
'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.' The had limitations, including that the majority of studies analysed were based in the US, which could limit the relevance to other groups.
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