Brits officially warned off chips as boffins link fries and other starchy foods like pizza and toast to killer cancers
The Foods Standards Agency has warned that turning up ovens to cook such foods faster may cause burning which releases toxic chemicals
BRITS are today officially warned that chips could be linked to cancer.
Health officials say burning starchy foods such as spuds, bread and pizza dough may increase the risks of developing the disease.
The Food Standards Agency insists carbs should only be cooked until “golden” and in accordance with the instructions on any packaging.
Cooks should also resist the temptation to turn up the oven temperature as a “shortcut” because it increases the likelihood of burning.
The warnings are part of a new public health campaign named Go For Gold that aims to cut the amount of acrylamide in the nation’s diet.
But critics have claimed the message is being bellowed by "the army of nanny statists".
John O'Connell, chief executive of the Taxpayers' Alliance, said: "Barely a day goes by without a public health decree from the army of nanny statists funded by taxpayers.
"The FSA don't even know if this chemical is bad for us, yet it see fit to tell us how to cook our chips just in case.
"If you strictly followed all the advise that emanates from Public Health England, the Food Standards Agency and the rest, it would be difficult to find anything to eat, drink or do at all."
A chemical reaction causes the toxic chemical, acrylamide, to form when sugars and proteins in starchy foods are cooked at high temperatures, above 120C.
If you strictly followed all the advice that emanates from Public Health England, the Food Standards Agency and the rest, it would be difficult to find anything to eat, drink or do at all
John O'Connell
That includes baking, frying, grilling, toasting and roasting.
Boiling, steaming and microwaving appear far less likely to cause the reaction.
The chemical is found in high levels in a range of foods, including breakfast cereals (not porridge), chips, potato products including waffles and kids' potato shapes, biscuits, crackers and crisps.
It is also found in coffee, cooked pizza bases, black olives and cereal-based baby foods.
And root veg, including potatoes, sweet potatoes, beetroot, turnip, swede and parsnips can all carry high levels of the toxin once they have been roasted or fried until they are dark brown or crispy.
Foods such as skinny fries and crisps have the highest levels, experts warn.
Studies in mice have shown that high levels of acrylamide can cause cancer as well as neurological damage.
While studies in humans have proved inconclusive, experts believe the compound does have the ability to trigger cancer in humans.
The International Agency for Research on Cancer (IARC), part of the World Health Organisation has warned the chemical is a "probable human carcinogen", while the US Environmental Protection Agency has said acrylamide is "likely to be carcinogenic to humans".
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But, critics described the warnings as a "classic nanny-state campaign".
Tim Knox, from the think tank Centre for Policy Studies, said: "Surely food and health officials have got more important things to worry about such as obesity and food poisoning?
"People don't need to be taught how to use their toaster in the morning and their oven in the evening.
"People get overwhelmed by the vast amount of ridiculous public health warnings the government issues."
Ben Southwood, from the Adam Smith Institute, echoed Mr Knox's concerns.
He said: "Time and time again governments have made claims about nutrition that have not been borne out by later evidence.
"It happened with dietary cholesterol, saturated fat, and while acrylamide may well be bad, the evidence simply isn't strong enough to conclude much yet.
"What's more, these interventions often have unintended side effects: misguided recommendations to cut down on eggs - a nutritional powerhouse - may have contributed to vitamin A deficiency."
HOW CAN YOU REDUCE YOUR RISK?
The FSA said people can take simple steps to reduce their consumption of acrlyamide.
As a "rule of thumb", people should aim for a golden yellow colour or lighter when frying, roasting, naking or toasting starchy foods.
For example, roast potatoes should be "fluffed up" to maximse dark brown crispy bits and they should be roasted to the lightest colour that is acceptable.
Toast should also be browned to a light brown colour.
People are being told to follow cooking instructions on packaging to ensure foods are not cooked for too long, or at too-high temperatures.
And people should aim to eat a balanced, varied diet to lower their risk of cancer.
The FSA said people should not keep potatoes in the fridge, because it can increase levels of the toxic chemical.
Instead, raw potatoes should be stored in a dark, cool place with temperatures above 6C.
Evidence also shows the longer potatoes area kept, the more acrylamide can form.
Steve Wearne, director of policy at the FSA, said manufacturers have already taken steps to cut levels of acrylamide in foods.
But, he said it was time for consumers to be made more aware of the risks.
"We are not saying people should worry about the occasional meal... this is about managing risk over a lifetime," he said.
"Anything you can do to reduce your exposure will reduce your lifetime risk.
"People might, for example, think 'I like my roast potatoes crispy', but they will just decide to have them less often."
Other ways to cut your risk is to opt for chunky chips rather than skinny fries.
If you slightly overdo your roast potatoes on a Sunday, it's not that you have to throw them away. We're not asking people to cut out certain foods. This is about reducing your overall lifetime risk through simple steps
Gavin Shears
And cutting potatoes into larger wedges reduces their surface area, cutting down on the level of acrylamide that can form.
Crinkle-cut chips are worse than regular fries as they have a larger surface area.
Gavin Shears, a senior policy adviser in contaminants at the FSA, said: "We are not expecting people to go out and radically change their diets if they're eating a healthy, balanced diet.
"If you slightly overdo your roast potatoes on a Sunday, it's not that you have to throw them away.
"We're not asking people to cut out certain foods.
"This is about reducing your overall lifetime risk through simple steps."
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