CLAIM:
Burnt roti, phulka, or any charred food releases acrylamide, a carcinogenic chemical. Regularly eating burnt rotis made on gas or griddles can increase the risk of cancer.
FACT:
False. Acrylamide forms naturally when starchy foods like roti or bread are cooked at high temperatures and browned, and it is classified as a probable carcinogen based mainly on animal studies. However, major bodies such as the World Cancer Research Fund and the American Cancer Society state that current human evidence does not show a strong or consistent link between normal dietary acrylamide intake and cancer risk. Cooking foods to a golden yellow rather than dark brown is advised as a precaution, but occasional burnt roti is unlikely to significantly increase cancer risk.
In a viral reel posted on Instagram featuring Dr Tarang Krishna on the podcast hosted by Raj Shamani, the homoeopathy practitioner claims that burnt roti can cause cancer because of a chemical called acrylamide.
In the reel, Raj Shamani asks him, “The burnt roti is also a cause of cancer?”
Dr Tarang responds, “Yes, it has acrylamide, which causes cancer. Be it burnt roti, burnt chicken, burnt meats, whatever is burnt has a chemical release which is called acrylamide. And that acrylamide is carcinogenic, without even realising.”
He goes on to describe common cooking practices, saying that in some homes in Uttar Pradesh, phulkas are made directly on gas flames and often crisped or burnt. “That burnt roti is dangerous,” he says. Referring to Maharashtra-style cooking, he adds that roasting rotis on a griddle until they are charred with tongs also produces “burnt carbon” and “burnt acrylamide,” which he calls dangerous.
The reel has amassed over 2 million views, 26,000 likes and more than 76,600 shares, sparking concern among viewers about everyday Indian cooking practices.
Does burnt roti lead to cancer due to Acrylamide?
Major cancer organisations agree that while acrylamide is classified as a probable carcinogen based largely on animal studies, current evidence in humans does not show a strong or consistent link between normal dietary intake and cancer risk. Cooking starchy foods to a golden yellow rather than a dark brown is considered a sensible precaution, but occasional burnt roti or toast is unlikely, on its own, to meaningfully increase cancer risk.
According to the World Cancer Research Fund, acrylamide is a chemical that forms naturally when starchy foods such as bread and potatoes are cooked at high temperatures, typically above 120°C. It is not added to food but develops as part of the browning process during frying, grilling, baking, toasting or roasting. As the organisation explains, “When starchy food such as bread and potatoes is cooked until it’s dark brown, a substance called acrylamide is formed.” It is commonly found in roasted potatoes, crisps, chips, bread, breakfast cereals, biscuits, cakes and coffee.
“There hasn’t been research on whether toasted bread contains more acrylamide, but it’s likely to have high levels,” it adds.
In 2017, the Food Standards Agency in the UK advised consumers to cook high-starch foods to a “golden yellow colour, rather than brown.” This recommendation followed animal studies in mice that showed a link between acrylamide exposure and cancer. However, these findings were based on high doses in rodents, and such results are not directly translatable to humans.
To better understand the human risk, researchers funded by the World Cancer Research Fund conducted a large European study involving around 3.68 lakh women across 10 countries. The study assessed dietary acrylamide intake and examined the risk of womb and ovarian cancers. It did not find strong evidence that eating acrylamide was linked to an increased risk of these cancers. Overall, the organisation notes that studies in humans suggest “the amounts of acrylamide we consume probably doesn’t increase the risk of cancer significantly,” especially within the context of a healthy, balanced diet rich in fruits, vegetables, pulses and wholegrains.
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That said, scientific findings have not been entirely uniform. A review of 32 studies concluded that dietary acrylamide was not associated with a higher risk of the most common types of cancer.
Another large review reported similar results, finding no significant association overall. However, some observational studies have suggested possible links in specific populations.
One study involving around 4,000 older adults reported that higher dietary acrylamide intake was associated with an increased risk of death from cancer in older individuals.
Another review suggested a potential association between dietary acrylamide and higher risks of lymphatic and skin cancers in men, as well as oesophageal tumours.
An additional meta-analysis of 18 studies indicated a slightly increased risk of ovarian and endometrial cancers, particularly among non-smokers.
Importantly, most of this research is based on observational studies, which can identify associations but cannot prove causation. Such studies may not fully account for other lifestyle and dietary factors that influence cancer risk. Long-term clinical trials in humans would be needed to determine definitively whether consuming acrylamide-containing foods directly contributes to cancer development.
How to reduce acrylamide in food?
The American Cancer Society states that “It’s not yet clear if the levels of acrylamide in foods raise cancer risk.” While evidence in humans remains inconclusive, the organisation and the U.S. Food and Drug Administration recommend practical steps to reduce exposure.
Because acrylamide levels rise with longer cooking times and higher temperatures, consumers are advised to cook foods such as potatoes and bread to a lighter colour rather than dark brown. Frying and roasting tend to produce more acrylamide than boiling or steaming. The FDA also recommends soaking raw potato slices in water for 15 to 30 minutes before frying or roasting to reduce acrylamide formation, avoiding storing potatoes in the refrigerator, and limiting frequent consumption of foods that may be high in acrylamide, such as French fries, potato chips, coffee and certain grain products.
This story is done in collaboration with First Check, which is the health journalism vertical of DataLEADS.
