The Acrylamide within French fries – Why you should avoid them

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acrylamide in french fries

Eating some French fries can be one pretty enjoyable way of supplying with carbohydrates, but according to a new study made by Food Safety Corps in Great Britain, it can have some serious health risks.

It is well known that some foods, if cooked to much, can become carcinogenic. The above-mentioned study claims that when some starchy foods are cooked, new levels of acrylamide are formed.

Acrylamide, the main suspect

Acrylamide, which can cause cancer and damage the nervous and reproductive system, it’s not a chemical that is added to food during the manufacturing processes, but rather a product that forms when foods are cooked completely.

To be more specific, it is formed after a chemical reaction between acids and sugars. This reaction, known as the Mallard reaction, often occurs when foods with a high content of starch is cooked at high temperatures. And yes, French fries are also included in this category.

In essence, the higher the temperature at which you cook, the more the amount of acrylamide increases. When your French fries darken or are even burned, the levels of toxic substance increases considerably.

Pay attention to your food’s color

Although we can not entirely avoid acrylamide exposure, the way we cook and eat food can make a huge difference. For example, when you’re cooking potatoes in the oven and their color becomes brownish-gold, while some of them are slightly burned, the highest level of acrylamide is reached – 1063 micrograms per kilogram. On the other side, pale foods have almost 50 times less acrylamide, just 26 micrograms per kilogram.

However, chips or French fries that can have a negative impact on your health can be detected by color. Avoid the brown ones and you’re safe. Therefore, our recommendation is to keep a close eye on them when you’re cooking.