Recent research has linked acrylamide, a chemical produced during cooking, to a significant increase in the risk of heart attack and stroke. A Spanish study analyzing data from over 100,000 individuals found that acrylamide exposure could raise the likelihood of cardiovascular emergencies by up to 60%.

Acrylamide forms when starchy foods, like bread and potatoes, are cooked using high-heat methods such as baking, frying, or roasting. Foods with burnt carbohydrates, like overly toasted bread, are especially concerning due to higher acrylamide levels. The study revealed that high acrylamide diets increased cardiovascular death risk by 33% to 66%, with even higher risks for vulnerable groups, including those predisposed to type 2 diabetes.

Experts suggest aiming for a “golden yellow” color when cooking foods like toast or fried potatoes to limit acrylamide exposure. Although severe harm from typical consumption is unlikely, moderating intake remains a prudent step for heart health.

While modern cooking methods, including air frying, still produce acrylamide, the food industry is working to reduce its levels. By being mindful of cooking practices and avoiding overcooked foods, individuals can help minimize potential risks tied to this chemical.