The use and processing of potatoes to not get cancer

Food safety authority (EFSA) has just put the European information warning about the fries along with bim bim, burnt toast and some fast food type of kids ... contains acrylamide. Acrylamide which is created in a natural way when we brought chips, fried, grilled food rich in carbohydrates and starch at high temperatures (from 170 to 180 degrees C).

The use and processing of potatoes to not get cancer.

The culprit behind this issue is acrylamide, a chemical used in many industries, is likely to cause cancer in humans, and hurt the nervous system if exposed to large doses.

The concern about acrylamide in food raised up from 2002, when the management agency Swedish national food see this toxin in some foods that contain starch potatoes are processed at high temperatures.

This was due to being heated at high temperature, asparagine (a type of amino acid) and sugar in food is natural vegetation will react with each other to form acrylamide. Topping the list of foods with the highest content of acrylamide is potato chips (including the type of order processing in the family and the kind of pre-packaged), coffee, pastries, biscuits, breads of all kinds.

Things are in the World Health Organization (WHO) and the UN food and Agriculture Organization (FAO) are considered as acrylamide in food is a serious concern. Study on animals showed this substance increases the risk of some cancers.

For high risk foods such as potato chips, bread, biscuits, cakes, pies, shrimp bulging ..., when absolute processing does not get too old, don't eat the burnt portion because this portion of the acrylamide concentration. Do not FRY or Grill many times. Should not eat too many foods that have high risk at the same time.

When processing from sugar and starch avoidance too.

Particularly for potatoes, sliced and soaked in water should be from 15 to 30 minutes before frying. Should not the preservation of potatoes in the refrigerator because this will increase the amount of sugar in the sweet potatoes, leading to increased acrylamide when processing.

Should specific potato dipping in water at least 30 minutes before frying; divided into many small slices when baking bread; do not FRY or grill food many times again, limiting the use of the oil used to fry, FRY food too long; When processing from sugar and starch avoidance too.=

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