Chemical in Popular Breakfast Food

Chemical in Breakfast Foods Linked to Heart Attack and Stroke Risk

Acrylamide, a chemical produced when starchy foods like bread and potatoes are heated through baking, frying, or roasting, may increase the risk of heart attack and stroke by up to 60%, according to a study published in Nutrients.

Spanish researchers analyzed data from over 100,000 people across studies since 2007. They found that diets with higher acrylamide exposure raised cardiovascular death risk by 33% to 66%, with vulnerable groups, such as those at risk for type 2 diabetes, facing an 84% increased risk.

Acrylamide levels are highest in burnt carbohydrates, such as overly toasted bread. A single slice of toast contains about 4.8 micrograms of acrylamide, with harmful effects noted at higher daily intakes of 32.6–57 micrograms.

How to Limit Exposure
Experts recommend avoiding burnt or overly browned foods. Aim for a “golden yellow” color when toasting bread or frying potatoes. While consuming moderate acrylamide levels is unlikely to cause immediate harm, reducing exposure is a smart precaution.