Fries and chips may cause cancer
photo source: Standard-Times
French fries and potato chips increase the risk of cancer. That represents the British government in an official warning based on new research. The culprit is the substance acrylamide, which is created when starchy foods are baked too long at a temperature above 120 degrees, writes The Independent.
The World Health Organization (WHO) set that acrylamide is probably carcinogenic. A new British campaign explains people how they can reduce the risk. Main tip is for example fries bake as light as possible and not to wait until they are dark brown. Acrylamide has been found in large amounts in, cereal, potato products, crackers and chips.
It also occurs in pizza crusts, red beets and sweet potatoes as they are over-fried or fried. In addition to high temperatures, a long baking time also increases the amount of acrylamide in a product. Thin fries and chips are the worst. Acrylamide is formed by a chemical reaction between certain sugars and an amino acid (asparagine) in food. The fabric is formed in a much lesser extent by boiling, steaming and microwaving.
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