Breakfast Food Chemical Linked to Heart Risks

A study by Spanish researchers suggests that acrylamide, a chemical formed when starchy foods like bread and potatoes are cooked at high temperatures, may increase the risk of heart attacks and strokes by up to 60%. Acrylamide is found in foods like toast, coffee, and ultra-processed products, as well as in cigarettes and some cosmetics. The study reviewed data from over 100,000 individuals and found a link between high acrylamide intake and increased cardiovascular risk. Experts recommend reducing acrylamide exposure by avoiding overcooking and opting for healthier cooking methods.