Scientists found out whether burnt bread causes cancer

Scientists debunk the myth: burnt bread is not as dangerous as commonly believed

In burnt bread and other starchy products, acrylamide - a potentially dangerous compound associated with the risk of DNA damage and cancer development - does indeed form when subjected to high heat. However, its concentration in regular food is too small to pose a real threat to health. This was reported by Ed Young, a representative of Cancer Research UK.

Scientists note that although acrylamide is also found in tobacco smoke, there's no need to panic: most studies were conducted on animals using doses many times higher than the level that humans receive from food.

According to specialists, much greater harm to health is caused by other factors - regular consumption of alcohol, processed and red meat, fatty, sweet, and salty foods. These, rather than burnt toast, are considered the main causes of cancer development.