French fries are delicious, but in certain condition they are thougt very dangerous to our health. FDA explained, the fries were fried too dry or crusty, is likely to contain acrylamide in large quantities. Acrylamide itself is a chemical that has been found to cause cancer in animals. According to Lauren Robin (chemist from the FDA), acrylamide forms is more often found in plant foods, such as potatoes, cereals and dried fruits during the process of frying and cooking. The chemical form of sugars and amino acids naturally in food.
Even so, it is almost impossible to completely avoid acrylamide, since these compounds are found in about 40 percent of calories eaten, according to the Grocery Manufacturers Association. But, there are several ways to reduce the amount of potentially cancerous. The first way is to not store potatoes in the refrigerator. Because it can increase acrylamide during the cooking process, according to the American Cancer Society. Conversely, the potatoes should be stored outside the refrigerator in a darkened room and dry.
Second, when cooking potatoes and other plant foods, lift after the color yellow brown and avoid brown. The brown area, may contain more dangerous chemicals. The same also applies to bread, toasted just until light brown and not allowed to dark brown and even black.
Most experts agree and we are all know that potato nutrition are very good to our health. But, if we don't consume it in the right way, than it will be the trigger of health problems. As published in the British Journal of Cancer, the habit of eating foods containing acrylamide increases the risk of breast cancer, especially in women who have entered menopause. Scientists at the University of Leeds, England, conducted a large-scale study involving 33.7331 women, aged 35-69 years. These women were followed for 11 years in the research titled United Kingdom Women's Cohort Study. In this study, researchers examined the intake of foods containing acrylamide, a potentially carcinogenic substance that is also found in other types of crunchy foods, like potato chips.
During the study, the experts recorded at least 1,084 cases of diagnosed breast. The experts found that the intake of acrylamide is not a single factor that triggers the risk of breast cancer in women. However, after considering other variables, the habit of eating acrylamide may increase breast cancer risk by about 20 percent in premenopausal women.
Acrylamide is an organic compound that can be formed in high-carbohydrate foods, such as corn, potatoes, cassava, and starchy served with fried, grilled, or baked at temperatures above 120 degrees Celsius. Some foods, such as potato chips, or other potato-based products, such as French fries, cereals, bakery products, and products made from corn or maize, is believed to produce acrylamide in processing. This occurs because the presentation generally requires high temperatures and a long time, especially if the color changes to brown or even black.
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Writen by:
Mr Soed - Thursday, March 2, 2017
