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How do you reduce acrylamide in potatoes?
Can frying potatoes reduce acrylamide content?
What causes acrylamide in potatoes?
Reducing Acrylamide in Potato-based Foods: Fact Sheet. Acrylamide is a chemical that can form in some plant-based foods during high-temperature cooking, such as frying, roasting, and...
- What Exactly Is Acrylamide?
- Acylamide in The Scientific Literature
- Acrylamide and Cancer
- The Good News: Traditional Cooking Minimizes Acrylamide in Food!
- Ways to Minimize Acrylamide in Your Home Cooking
- 5 Tips For Avoiding Acrylamide
- Acrylamide in Coffee
- Fast Food Chains That Get It
Acrylamide is a chemical compound that is white, odorless and soluble in water. It is used in numerous factory processes such as making paper, dyes, and plastics. It is used to treat both drinking water and wastewater. Acrylamide is also found in cigarette smoke and coffee. In 2002, Swedish researchers discovered high levels of acrylamides in starc...
Animal studies on acrylamide are the most worrisome to date. Rats and mice fed high levels of the substance in their drinking water were found by researchers to be at increased risk for several types of cancer. In people, studies on acrylamide in the diet have produced mixed results for some types of cancer including kidney, endometrial, and ovaria...
More human studies are urgently needed on the effect of acrylamide on health. However, at the present time, caution should be exercised given that it definitely does produce cancer in animals. Here’s what various leading government agencies have to say on the subject. 1. The U.S. Food and Drug Administration has released a consumer warning on acryl...
If all this data on acrylamide has you depressed, cheer up! Knowledge of traditional diet not only provides information about which healthy fats to cook with but also how to safely prepare them! When I cook, even fry, starchy foods in our home, I have little concern for acrylamides. The trick is that you need to know how to prepare carbohydrate foo...
When I first started learning methods for reducing acrylamide in cooked foods, it was in conjunction with the research I was doing for my first book Get Your Fats Straight. My husband had an “aha” moment one evening when we were discussing the dangers of acrylamides in the diet given how many starchy, snacky foods Americans seem to be eating on a d...
Here are some very helpful additional tips for minimizing acrylamides in your cooking as suggested by the American Cancer Society: 1. For potatoes, frying causes the highest acrylamide formation. Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on do...
Acrylamide forms in coffee when the beans are roasted. Brewing coffee at home or in a restaurant has no additional effect. Hence, making coffee yourself doesn’t eliminate the problem. So far, scientists have not found good ways to reduce acrylamide formation in roasted coffee beans. If you drink coffee, you are getting dosed with acrylamide. That m...
On a side note, I was thrilled to learn recently that Burger Monger, my favorite burger joint, not only uses healthy tallow for frying its french fries instead of unhealthy, rancid vegetable oils(it doesn’t matter if they are hydrogenated or not .. they are still unhealthy!), but also goes the extra mile to blanch them beforehand to minimize acryla...
Jan 12, 2021 · Tips to reduce acrylamide exposure when consuming potatoes: Soak potatoes 15-30 minutes before baking or frying to help reduce their starch content, in turn reducing the amount of acrylamide produced during the cooking process. Limit the number of potato dishes consumed that are prepared using frying, roasting, and baking.
- The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical.
- The amount of acrylamide in food is not regulated. Acrylamide in drinking water is monitored and regulated, as is acrylamide in products that have contact with food.
- Acrylamide is found in large amounts in cigarette smoke. One place where we know there is a significant amount of acrylamide is in cigarette smoke. Smokers have around three to five times more acrylamide in their blood than non-smokers.
- There are ways to reduce the acrylamide you consume. If you are concerned about acrylamide, there are ways you can reduce your exposure. In addition to avoiding tobacco smoke, you can cook food for less time to reduce the amount of crisping and browning.
Decreasing cooking time to avoid heavy crisping or browning, blanching potatoes before frying, not storing potatoes in a refrigerator, and post-drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods ( 7, 8 ).
If you cook the following types of foods, you should put in place practical steps to reduce acrylamide. Raw potato products such as chips, French fries, other cut (deep-fried) and sliced potato...
