Acrylamide is a chemical that forms when starchy foods like bread and potatoes are heated at high temperatures, such as through baking, frying, or roasting. Recent research has linked acrylamide consumption to a higher risk of cardiovascular events, including heart attacks and strokes. A study involving over 100,000 people found that diets with higher acrylamide levels were associated with a 33% to 66% increased risk of cardiovascular death, with the risk being even higher—84%—for individuals at risk of type 2 diabetes. The study, published in Nutrients journal, highlighted that excessive acrylamide exposure could contribute significantly to cardiovascular problems.

Acrylamide is commonly found in breakfast foods, particularly in toast, especially when the bread is burnt or overly browned. A slice of toast contains about 4.8 micrograms of acrylamide, and daily intake across studies ranged from 32.6 to 57 micrograms, with negative cardiovascular effects observed at the higher end. Acrylamide exposure is not limited to processed foods; even homemade meals or dishes from restaurants can contain it, even when using modern cooking methods like air frying.

To reduce acrylamide intake, experts recommend avoiding burnt or overly browned foods. The NHS suggests aiming for a “golden yellow” color when toasting bread or frying potatoes. While moderate acrylamide consumption is unlikely to cause immediate harm, experts advise limiting exposure as a precautionary measure, particularly given the long-term cardiovascular risks associated with higher intake.