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Cancer-Causing Foods And Drinks Backed By Scientific Research

Toast

toast, toaster, food

CordMediaStuttgart (CC0), Pixabay

If you like crispy toast, you’re not alone. But the Food Standards Agency advises against toasting your bread for too long. Why? It’s because it produces the same chemical as frying potatoes: acrylamide. The carcinogenic chemical appears when sugary starches are cooked rapidly at high temperatures. However, experts debate over whether acrylamide is enough to pose a huge danger. David Spiegelhalter, a professor at Cambridge University, said that you would have to eat 160 times more bread than the mice in studies to have a high risk.

 

Corn

child, eating, corn

vikvarga (CC0), Pixabay

In 2012, a study came out that claimed genetically modified corn could promote cancer, and it was quickly retracted by the journal Food and Chemical Toxicology. Why? Because the study itself was flawed. According to Scientific American, the data was incorrectly written, some numbers were faked, and there was a clear bias from the authors. Still, the study raised questions over whether corn carries carcinogens. In 2018, research from UNAM’s Biology Institute noted that processed corn–usually found in tortillas–might have carcinogens. In particular, Mexico’s corn contained some aflatoxins, which appears in some cancer tumors. The scientists claimed that eating antioxidant-rich food can counter this effect.

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