A study rectifies a very common idea we have if the bread on toast is burned: “It can cause neurological damage”
The Spanish Agency for Food Safety and Nutrition (EASAN) has warned of the dangers of eating burnt bread.
Properly cooked food is essential for maintaining a healthy diet and minimizing digestive issues. Poor preparation or improper cooking can lead to serious complications, especially for the immune system. One common example is burnt toast, which contains acrylamide—a chemical that forms naturally when starchy foods are exposed to high temperatures.
Contrary to popular belief, scraping off the burnt part of toast isn’t an effective solution: the safest approach is to discard the slice and toast a new one. This recommendation comes from the Agency for Food Safety and Nutrition (AESAN) in Spain, which explains that acrylamide “is formed primarily from sugars and amino acids (particularly asparagine) that are naturally present in many foods.” This chemical process, known as the Maillard reaction, is also responsible for the appealing color and aroma of toasted or fried foods.
Content creator @enfermerojorgeangel warns on his Instagram profile that consuming this potentially carcinogenic substance may increase the risk of developing tumors—a concern also echoed by AESAN. Experts advise against overcooking or heavily processing any food, as it’s nearly impossible to eliminate acrylamide once it has formed.
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When grilling meat, it’s especially important to keep food away from direct flames. According to the National Cancer Institute (NCI), acrylamide can develop when fat and meat juices drip onto an open flame, creating smoke that rises and coats the food—similar to what happens with burnt toast.
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