Could burnt bread pose a cancer risk?

Bangla Press Desk: Many people prefer their *roti* (flatbread) to be slightly crispy or charred. In many households, it is common practice to roast *rotis* directly over an open gas flame for quick preparation. But could this simple habit be increasing the risk of serious diseases like cancer?
Why do *rotis* turn black?
Over-roasting causes black spots to appear on *rotis* or bread. The primary reason for this lies in their carbohydrate content. When *rotis* or bread are roasted excessively, they burn, releasing a chemical known in scientific terms as "acrylamide." It is this chemical that causes the *roti* to turn black.
How high is the cancer risk?
Burnt *rotis* contain acrylamide, which increases the risk of cancer. Consuming large amounts of this chemical can be dangerous. While there may not be specific research quantifying the exact increase in cancer risk from small amounts of acrylamide, consuming burnt or over-roasted *rotis* daily leads to a continuous accumulation of this harmful chemical in the body—potentially becoming a cause of cancer in the future.
Warnings from international organizations
The International Agency for Research on Cancer (IARC) has also issued warnings regarding this. They advise avoiding overly fried or charred foods to help prevent cancer. It is not advisable to consume meat or *rotis* that have been heavily charred. Similarly, one should also limit the consumption of deep-fried items like chips or *papad*.
How can you stay healthy?
Instead of roasting *rotis* directly over a gas flame or fire, use a clean cloth to press and cook them. Several studies indicate that roasting *rotis* directly over a gas flame produces harmful gases. If these gases enter the body, they can lead to long-term health issues. Therefore, eating soft, light-brown bread is the safest choice for your health.
BP/TD