Acrylamide is a chemical in breakfast food that forms when starch-heavy foods, such as bread and potatoes, are heated through processes like baking, frying, or roasting. Burnt carbohydrates, such as overly toasted bread, contain especially high levels of acrylamide—a concern for many who consume toast as part of their daily breakfast.
The study found that diets with higher levels of acrylamide exposure significantly increased the risk of cardiovascular death by 33% to 66%. For vulnerable populations, like those at risk for type 2 diabetes, the danger was even greater—showing up to an 84% increased risk of death from cardiovascular issues.
