Acrylamide in Potato Chips Associated With Cancer Risk
You may have often wondered why the tastiest foods are also often among the most unhealthy! One such snack is potato chips. A favorite among both the young and the old, potato chips has always received a thumbs-down from nutritionists. Being deep fried, they are high in fat content. The excess salt does nothing to improve its nutrition value; it only increases the chances of your suffering from high blood pressure.
Here is yet another reason why you should avoid potato chips, especially the type that is part-cooked and frozen, and then reheated just before consumption. Researchers from the Reading University have found that these chips contain high levels of acrylamide, a substance known to cause cancer.
Since the levels of acrylamide are related to the cooking process, you could still avoid acrylamide in potato chips by adhering to certain cooking processes. The researchers suggest that the chips should not be over-cooked but should be cooked only to a light golden color. It is also very important to follow the manufacturer's instructions while frying potato chips.
The researchers also appealed to the food industry to control the cooking process in order to reduce acrylamide content and thereby reduce the possible carcinogenic effect of potato chips.
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