Every morning, the first meal of the day sets the pace of our daily lives. However, certain frequent dietary practices, such as the consumption of café or from toast, could harm our health cardiac. A recent study carried out in Spain highlights the dangers of l’acrylamide, a chemical substance found in many breakfast foods.
Acrylamide: a proven cardiovascular risk
Acrylamide, produced by cooking starchy foods at high temperatures, such as potatoes or the café, is today at the heart of researchers’ concerns. This study, carried out on more than 100 000 participantsrevealed that exposure to this substance could increase the risk of cardiovascular diseases by 47 to 67%.
Although the exact mechanisms still remain unclear, scientists suspect that acrylamide promotes the accumulation of lipids in tissues, which contributes to the deterioration of cardiovascular health.
Solutions for a healthier breakfast
To reduce the risks associated with l’acrylamide, a few simple adjustments can be adopted in meal preparation:
- Favor gentle cooking methods : Replace grilling or frying with steaming or boiling.
- Avoid overcooking : Reduce excessive browning of foods like bread or potatoes.
- Limit ultra-processed foods : Choose natural and high-fiber options, such as fresh fruit, oatmeal or untoasted whole-wheat bread.
A necessary awareness
These results highlight the need to reconsider our food choices, even for a meal as trivial as breakfast. While culinary traditions are precious, adapting them slightly could make a big difference in preserving our hearts.
-Towards a more informed diet
This study highlights the importance of learning about the effects of the foods we eat daily. By reducing exposure to substances like l’acrylamide, we can not only protect our cardiovascular health but also adopt more balanced eating habits.
Awareness is the first step to making breakfast a true ally of your well-being.
Health
