Some previous articles have warned consumers about the risk of cancer by eating potato chips. It is just a small part of the problem. In fact, many foods seemingly “innocent, harmless such as coffee, bread, biscuits … can also lead to cancer.
The culprit behind this problem is acrylamide, a chemical used in many industries, capable of causing cancer in humans, and neurological damage if exposed to large doses.
Concern about acrylamide in food raised since 2002, when Management Agency Swedish National Food poisoning is seen in some starchy foods cooked potatoes at high temperatures.
This phenomenon occurs not found in foods of animal origin such as meat, dairy, seafood … as well as the origin of food processing plants but at lower temperatures such as boiling, steaming.
This is because when heated at high temperatures, asparagine (an amino acid) and natural sugars in food plants would react to form acrylamide increases. Topping the list of foods with the highest acrylamide content of potato chips (including the self-processing at home and package types available), coffee, cakes, biscuits, breads of all kinds.
World Health Organization call (WHO) and UN Food and Agriculture organization (FAO) are considered to acrylamide in food is a serious concern. Research on animals shows that this substance increases the risk of some cancers.
In humans, but also need more research to clarify the mechanism of action of acrylamide and its consequences, but the first step, the scientists have also confirmed the association between dietary acrylamide with multiple risk of breast cancer and renal cell carcinoma.
So far no method to completely remove any acrylamide from food. But you can reduce the amount of toxins by some of the following methods:
- For foods that are high risk, such as potato chips, bread, biscuits, cakes, biscuits, prawn …, the absolute processing should not be too old, do not eat the burnt part because this section the most acrylamide concentration. No fried or grilled over again. Do not eat too many foods that are high risk at the same time.
- As for potatoes, so sliced and soaked in water 15 to 30 minutes before frying. Potatoes should not be stored in the refrigerator as this will increase the amount of sugar in the potatoes, leading to increased acrylamide during processing.
The culprit behind this problem is acrylamide, a chemical used in many industries, capable of causing cancer in humans, and neurological damage if exposed to large doses.
Concern about acrylamide in food raised since 2002, when Management Agency Swedish National Food poisoning is seen in some starchy foods cooked potatoes at high temperatures.
This phenomenon occurs not found in foods of animal origin such as meat, dairy, seafood … as well as the origin of food processing plants but at lower temperatures such as boiling, steaming.
This is because when heated at high temperatures, asparagine (an amino acid) and natural sugars in food plants would react to form acrylamide increases. Topping the list of foods with the highest acrylamide content of potato chips (including the self-processing at home and package types available), coffee, cakes, biscuits, breads of all kinds.
World Health Organization call (WHO) and UN Food and Agriculture organization (FAO) are considered to acrylamide in food is a serious concern. Research on animals shows that this substance increases the risk of some cancers.
In humans, but also need more research to clarify the mechanism of action of acrylamide and its consequences, but the first step, the scientists have also confirmed the association between dietary acrylamide with multiple risk of breast cancer and renal cell carcinoma.
So far no method to completely remove any acrylamide from food. But you can reduce the amount of toxins by some of the following methods:
- For foods that are high risk, such as potato chips, bread, biscuits, cakes, biscuits, prawn …, the absolute processing should not be too old, do not eat the burnt part because this section the most acrylamide concentration. No fried or grilled over again. Do not eat too many foods that are high risk at the same time.
- As for potatoes, so sliced and soaked in water 15 to 30 minutes before frying. Potatoes should not be stored in the refrigerator as this will increase the amount of sugar in the potatoes, leading to increased acrylamide during processing.
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