Why ‘well-fired’ loaves should have a cancer safety warning

THE food trend for ‘well-fired’ bread could pose a cancer risk, health experts have warned.

They say the loaves’ blackened crusts could contain acrylamide – a chemical that can increase the risk of developing the disease if eaten regularly.

Supermarkets have been offering the over-cooked bread (pictured below) for decades – as a deliberate choice rather than simply trying avoid wasting burnt food.

However, the popular loaves should now come labelled with a health warning says the Chartered Institute of Environmental Health and shoppers should be told to cut off and discard the crusts.

‘We do have some support for the idea of selling well-fired bread that would otherwise be wasted,’ said Tony Lewis, head of policy at the institute,

which represents environmental health professionals. ‘That said, if you are going to buy the well-done bread, don’t eat the outside crust because of the acrylamide risk.’

Acrylamide is created by a reaction between types of sugar and an amino acid in the food during baking.

The levels of the chemical in the bread depend on a number of factors, such as the storage method and sugar content. The general rule is, the darker the food, the higher the risk.

Mr Lewis told the Daily Telegraph that retailers such as Sainsbury’s – which sells ‘well-fired’ bread for 75p – should put health warnings on the loaves.

Sainsbury’s started selling blackened loaves in the 1980s in its Castle Vale store in Birmingham, in response to the popularity of similar breads sold by independent bakers.

A spokesman for the chain said: ‘Our well-fired loaves are popular and the acrylamide levels are low and well within the safety benchmark levels.’

The Food Standards Agency says people can cut their risk of cancer by avoiding over-darkened roast potatoes, chips, root vegetables and bread.