Gone to seed

Roasting food can introduce potentially harmful chemicals, but preparation is the key.

- Jennifer Bowden

Question: Do the potential dangers to health resulting from eating roasted nuts also occur with roasted seeds? I am particularly concerned about roasted sesame seeds.

Answer: Nuts and seeds are small but mighty; packed with nutrients, fibre, protein and healthy fats that benefit our heart health and more.

However, roasting and toasting processes can create an undesirable chemical contaminant called acrylamide in certain foods, including nuts and seeds.

Acrylamide is categorised as a potential human carcinogen by the World Health Organisation. It is formed during the cooking process in foods containing sugars and an amino acid called asparagine that produces desirable new flavours and aromas, as well as the chemical contaminant. Although acrylamide has not been linked directly to cancer in humans, in animal studies it has caused cancer, so it is recommended we take steps to reduce our acrylamide intake.