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Chemical in Overcooked Foods Linked to Cancer

November 19, 2013
ABC News Radio

 If you're fond of really dark toast, crunchy french fries, and other foods cooked at high temperatures, be warned.

The Food and Drug Administration is recommending that people reduce their consumption of acrylamide, a compound found in foods that are well cooked or over cooked, because the chemical has been linked to cancer in animal studies.

ABC News Chief Health and Medical Editor Dr. Richard Besser said, "those really dark French fries, the really crunchy ones… the more you cook it, the more acrylamide forms in that food."

While they've never found the cancer link in humans, the FDA says the recommendation is out of an abundance of caution.