Scientists have raised concerns about a chemical called acrylamide, produced when cooking common foods like potatoes, bread, and coffee. Acrylamide forms when foods are heated and browned, especially in burnt carbohydrates. While it has long been linked to cancer risk, recent studies suggest it may also increase the risk of heart attack and stroke by up to 60%, particularly in vulnerable individuals like those with type 2 diabetes.

A Spanish research team analyzed data from over 100,000 people and found a strong link between high acrylamide intake and cardiovascular issues, including an 84% higher risk of cardiovascular death in susceptible patients. The chemical may contribute to fat accumulation and inflammation, which can lead to obesity and cardiovascular disease.

Experts recommend reducing acrylamide intake by avoiding overcooking foods, especially using methods like frying or toasting. Healthcare organizations suggest boiling or steaming as safer cooking options.