Is burnt toast a danger to your health

Experts say bread, chips and potatoes should be cooked to a golden yellow color, rather than brown, to reduce our intake of a chemical which could cause cancer.

Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures

Is there acrylamide in food? 

Researchers in Europe and the United States have found acrylamide in certain foods that were heated to a temperature above 120 degrees Celsius (248 degrees Fahrenheit), but not in foods prepared below this temperature (1). Potato chips and French fries were found to contain higher levels of acrylamide compared with other foods (2). The World Health Organization and the Food and Agriculture Organization of the United Nations stated that the levels of acrylamide in foods pose a “major concern” and that more research is needed to determine the risk of dietary acrylamide exposure (2).