Over-Cooked Potato Chips May Raise Risk Of Cancer: Study

September 30, 2012

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[*]Potato chips served in many fast-food outlets and restaurants could contain a cancer-causing chemical due to its cooking process, a new research has claimed.
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Scientists have found that over-cooked chips include acrylamide - which has been linked to cancer because of the
cooking process.
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They discovered potatoes which have been part-cooked before sale and then quickly reheated before serving contain
increased levels of the substance, the Daily Express reported.
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Researchers from the Reading University, found acrylamide is present in chips which have been dried, frozen and cooked
twice before reaching the table – a common form of preparation.
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This method is used to make shoestring fries, the thin chips widely sold in thousands of fast-food restaurants and
takeaways across the country.
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Acrylamide is a carcinogen. It is present in a wide range of foods such as biscuits, breads, crisps and chips that have been baked, fried or grilled at temperatures higher than 120C.
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The report, published in the Journal of Agricultural and Food Chemistry, urges the food industry to modify how it prepares potatoes for sale to restaurants and takeaways.
"There is continuing concern about acrylamide, but this research highlights what we can do to reduce the presence in potato products. There is prior treatment of potatoes which can reduce the levels and the food industry will be alerted to these findings," Food chemist Professor Donald Mottram, who carried out the research, said.
Barbara Gallani, director of food safety and science at the Food and Drink Federation, said the risk can be lowered by
not over-cooking chips.
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"Acrylamide is naturally formed in the cooking process in home-cooked and manufactured food. Although it cannot be
eliminated from certain types of foods that must be heated for consumption or in the production process, manufacturers have
been working to reduce the presence of acrylamide in their products," she was quoted as saying by the paper.
"Acrylamide levels can be limited if chips are cooked to a light golden colour and not over-cooked. It is therefore important to follow the manufacturer's cooking instructions," she added.
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