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    FDA Recommends Against Crispy Fries

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    Geo Beats

    by Geo Beats

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    The FDA has released guidelines to help the food industry lower acrylamide levels in foods. Potato chips and french fries contain some of the highest levels of acrylamide due to the types and amounts of amino acids and sugars.


    The chemical acrylamide is found throughout various industries and products, including in foods and drinks as well as cigarette smokes. The FDA has released guidelines to help the food industry lower acrylamide levels in various products.

    So, what’s so bad about this chemical? The FDA says it’s “reasonably anticipated to be a human carcinogen” based on prior animal and preliminary human studies. It forms when foods containing amino acids and sugars cook at temperatures above 248 degrees Fahrenheit. Methods such as frying, roasting, baking, or broiling typically use those high temperatures.

    Potato chips and french fries will contain some of the highest levels of acrylamide due to the types and amounts of amino acids and sugars. Other more risky foods include cereals, coffee, crackers, dried fruit, and bread.

    Methods used to lower your risk of cancer due to acrylamide include using slower cooking methods, drying foods in a hot air oven after frying, storing potatoes at room temperature, and avoiding fried foods.

    The World Health Organization and the Food and Agriculture Organization also both cite food’s acrylamide levels as “a major concern” and advocate additional research.