Deep-fried starchy foods may contain carcinogen
When starchy foods such as breads and potatoes are cooked (fried, baked, roasted, toasted or grilled) to above 120°C (250°F), they naturally form acrylamide. Acrylamide is produced as part of the cooking process and improves the texture and taste of foods. Although it is a naturally occurring chemical that has always been present in food, there have been recent concerns that increased exposure can cause adverse effects to health. Scientific studies on rats and mice show acrylamide to be a carcinogen (a substance with the potential to cause cancer) because of the way it interferes with the DNA of cells, although there is currently no conclusive evidence to suggest the same carcinogenic effect in humans. Which foods contain acrylamide? Carbohydrate-rich foods such as bread, roasted coffee beans, cooked potato products such as chips, crisps and roasted potatoes and some cereal and wheat products have the highest content of acrylamide. Processed foods such as biscuits and cracke
