Eating French fries may put your health at risk

Eating French fries may put your health at risk

6:03 AM, 7th December 2015
Eating French fries may put your health at risk
French fries contain acrylamide, a chemical that poses a risk for several types of cancer in rodents.

NEW YORK CITY, US: French fry lovers, beware! A chemical in your favourite snacks - more commonly associated with heavy industry than crispy fried potatoes - may put you at severe health risk in the long run.

French fries contain acrylamide, a chemical that poses a risk for several types of cancer in rodents.

The International Agency for Research on Cancer considers the chemical a “probable human carcinogen.”

Led by researcher Yi Wang from the University of Idaho, the team assessed more than 140 potato varieties. The goal was to identify potatoes that make great French fries and form less acrylamide.

Researchers planted 149 potato breeds in five potato-growing regions across US. Upon harvesting, they sent some of the raw potatoes to labs. There, the potatoes were stored in conditions similar to commercial potatoes.

After storage, the labs tested the potatoes for their levels of reducing sugars and asparagine - an amino acid that is a known precursor of acrylamide. Researchers then fried some of the potatoes and observed how much acrylamide the potatoes formed.

The team found that it is fairly achievable to identify potato breeds that produce less acrylamide, especially when compared with the industry standard potato breeds.

“The real challenge is to find the varieties that not only have those characteristics, but also yield finished products with desirable processing quality that meet the stringent standards of the food industry,” Wang explained.

According to him, the team hopes to identify genes that are related to lower acrylamide in certain fried potatoes.

The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide. If researchers are able to identify the specific genes, they may be able to eliminate them in the future.

Scientists first began paying attention to the unwanted chemical’s presence in food more than a decade ago. Trace amounts of acrylamide are present in many foods cooked at high temperatures. Relatively high levels are found in fried potatoes, including French fries and potato chips.

The research is published in the journal Crop Science.

© IANS News

0 Comments

Login

Your Comments (Up to 2000 characters)
Please respect our community and the integrity of its participants. WOC reserves the right to moderate and approve your comment.

Related News


Sensient appoints two professors to board of directors

MILWAUKEE, US: Sensient Technologies said it has appointed Dr Mario Ferruzzi from Purdue University and Dr Donald Landry from Columbia University to i ...

Read more
Bostik opens new production, demo centre in Texas

PARIS, FRANCE: Bostik SA said that it is opening its new Dallas plant, one of many strategic plants being built around the globe, to produce ceramic t ...

Read more
Samsung Engineering bags two petrochemical contracts in Malaysia

SEOUL, SOUTH KOREA: Samsung Engineering Co Ltd said that it had been awarded the Malaysia RAPID (Refinery and Petrochemical Integrated Development) pa ...

Read more
Celanese sells Spanish atmospheric emulsions unit to IQOXE

DALLAS, US: Celanese Corporation said that it has successfully concluded the sale of its atmospheric (vinyl and acrylics) emulsions unit in La Canonja ...

Read more
Texas LNG selects Honeywell technology for new LNG facility

HOUSTON, US: Honeywell International Inc said that its natural gas technology and process automation has been selected by Texas LNG, a Houston-based e ...

Read more
Major shareholder Bain Capital reduces investment in IMCD

ROTTERDAM, THE NETHERLANDS: IMCD NV said that Emma (BC) Holding SCA, an entity indirectly controlled by the investment funds managed by Bain Capital I ...

Read more