Acrylamide is a chemical or substance which is made when the foods are cooked or burned in heat. Some foods like potatoes, grains etc are fried, baked or roasted above 248° F then these foods can create acrylamide. It’s also formed through the manufactures of paper, dye and other industrial outcome. The fried potato which can be french fries and baked potato which can be potato chips contains high acrylamide. It’s also found in cigarette smoke.
From the research, in 2002 it had been found that a lot of heated foods contains acrylamide, and if this chemical is intake in high dose than it’s going to cause cancer in animals and same results can happen with humans. This chemical isn’t only present in fried potatoes, it’s also found in grain-based foods like cookies, pretzels, crackers, toasted bread, cereal, coffee and also in cigarette smoke and plastic products. Through food when acrylamide is consumed, the body converts it to glycidamide which then binds with DNA and causes mutation. It’s difficult to study what happens to human if they intake acrylamide but it’s more relevant if we relate with this research.
The real challenge is to select the potatoes and the varieties that not only have those characteristics, but also yield finished products with desirable processing quality that meet the stringent standards of the food industry. People need to understand that fried food is tasty but it is risky for our health.
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The level of acrylamide can be controlled or reduced if we follow some steps.
- While storage and transport the potato we need to be more careful. Select the potota which have low sugar levels, if possible then test the potato when you receive. Choose the potato which give light colour product.
- Never store the raw potato in the fridge as on low temperature, the enzyme breaks the sucrose into glucose and fructose and at the time of cooking this can form into acrylamide.
- Also before fry the potato if we blanching the potato then it will reduce the sugar level which means less acrylamide.
- Thinly cut French fries contain more acrylamide so cut the French fries thicker. Thicker French Fries with a larger surface area relative to the volume can reduce acrylamide.
- Fry the potato till light brown colour instead of dark brown colour. As brown colour potato contains more acrylamide.
- Always follow the instruction while cooking and never overcook the food as it may increase the level of acrylamide. If you keep frying the fries at lower temperatures to the same colour then it will increase fat levels in the French fries.
- Never keep the potatoes in the refrigerator this can rise the level of acrylamide during cooking so always keep the potatoes in a dark, cold place, like cabinet or a pantry.
Everyone should adopt a healthy, balanced eating plan to avoid exposure to acrylamide. A healthy balanced diet can be fruits and vegetables, lean meats, fish, high-fiber grains, and beans. Before cooking the potatoes, follow the manufacturers’ recommendations on time and temperature and avoid overcooking, heavy crisping or burning which increase the amount of acrylamide.
