Cancer agent found in microwaved foods

Microwave cooking leads to the cancer-causing substance found in some other cooked foods.

The scientist who first discovered the danger from acrylamide now says the only safe food is boiled food.

Dr Margareta Tornqvist says the chemical forms in food heated to temperatures of 100 degrees Celsius.

Research has shown it can attack nervous tissue and is at its highest concentrations in foods containing potato.

The original research was carried out at Stockholm University and was confirmed by work done at the Food Standards Agency in the UK.

Tornqvist has since found that even microwaving grated potato can generate acrylamide levels of 650 parts per billion.

The Sunday Times reports damage can be done in concentrations of 100 parts per billion.