The connection between baked goods and cancer risk is primarily linked to the presence of certain chemicals that can form during cooking. For instance, when starchy foods are cooked at high temperatures, they can produce a compound called acrylamide. Acrylamide has been classified by the International Agency for Research on Cancer (IARC) as a "probable human carcinogen." While research is still ongoing, it is advised to moderate the consumption of foods high in acrylamide.
