Researchers have connected a chemical in breakfast foods to a higher risk of heart attack and stroke, which has sparked concerns. A recent study found that acrylamide, a chemical produced during cooking, may increase the risk of these cardiovascular emergencies by as much as 60%.
Data from more than 100,000 people in dozens of studies conducted since 2007 were examined by Spanish researchers. According to their research, which was published in the Nutrients journal, acrylamide consumption is linked to an increased risk of cardiovascular events and deaths from heart attacks and strokes.
What is Acrylamide?
When starchy foods like bread and potatoes are heated through methods like baking, frying, or roasting, acrylamide, a chemical found in breakfast foods, is created. Many people who eat toast for breakfast every day are concerned about the high levels of acrylamide found in burned carbohydrates, such as overly toasted bread.
According to the study, the risk of cardiovascular death rose by 33% to 66% in diets with higher exposure levels to acrylamide. The risk was even higher for vulnerable groups, such as those at risk for type 2 diabetes, which showed an 84% increased risk of cardiovascular death.
