Potatoes might be a cancer risk

Medical Iulia Postelnicu
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According to the Food Standards Agency from UK, potatoes that are cooked at high temperatures might be a risk.

The agency ran several tests to establish what is the danger of cooking starchy food at high temperatures.

Cancer has been linked with such foods before.

According to the scientists, a chemical product called acrylamide is the main problem.

Acrylamide is used in different processes. It is used for purifying water, for various industrial processes and in experiments, it divides DNA cells.

When used for cooking, it gives a better flavor. Combined with sugars and acids, chemicals are produced.

Potatoes and bread are the main foods that contain acrylamide. High levels occur when they are cooked at over 120C.

In the body, acrylamide can create some serious problems. If it enters the DNA, it can cause mutations. Also, there is a huge risk of developing cancer.

For avoiding any kinds of complications, the Food Standards Agency advises to reach a yellow color when cooking.

Overcooking is the main reason for high levels of acrylamide. So, resume to cooking your starchy foods for less.

As well, you should avoid eating this kind of foods too often.

“This is about managing risk across your whole lifetime,” says a member of the agency.

Another solutions for preventing this are: don’t store potatoes in the fridge when they are uncooked, try to boil the potatoes for a while before frying them.

Restaurants and places that serve food are encouraged to use potatoes that have a smaller level of acrylamide.

The key to preventing any kind of disease is in your own hands.

If you eat such foods with moderation and pay attention to the quality of the cooking, you might have a chance to save your health.