Are you aware that consuming your favorite fast food snack, French fries, could put you at a higher risk of developing cancer? French fries, along with potato chips, contain a chemical called acrylamide, which has been classified as a “probable human carcinogen” by the International Agency for Research on Cancer. The worrying thing is that this chemical is not present in the food due to pollution or contaminated water but is a byproduct of the frying process itself.
Where does acrylamide come from?
Acrylamide is formed in the cooking process due to the presence of a naturally occurring amino acid known as asparagine. This amino acid is found in many plant and animal food sources and acts as a precursor to acrylamide. When cooked at high temperatures (above 248 degrees Fahrenheit), sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. This reaction not only gives fried potatoes their delicious flavor and golden color, but it also creates acrylamide.
In fact, trace amounts of acrylamide are present in a wide range of foods cooked at high temperatures. However, relatively high levels are found in fried potatoes, such as French fries and potato chips.
A safer potato?
Since the discovery of the link between acrylamide and cancer, researchers have been hard at work trying to find a solution to this problem. One promising avenue of research has been exploring whether different potato breeds produce different levels of acrylamide when cooked at high temperatures. To determine this, scientists planted 140 potato breeds in five potato-growing regions across the U.S. After harvesting and storing the potatoes under conditions similar to commercial potatoes, they were tested for levels of asparagine and subsequently, how much acrylamide was formed during cooking.
The results of these tests were encouraging, with two breeds – Payette Russet and Easton – both producing significantly lower amounts of acrylamide. These two potato breeds have since been released for commercial use, offering hope for a future where we can occasionally enjoy fried potatoes without significantly increasing our cancer risk.
Reducing acrylamide in your diet
If you are worried about acrylamide, there are steps you can take right now to reduce your exposure. These include:
- Avoid or minimize consumption of fried and processed foods such as French fries and potato chips. Opt for healthier cooking methods such as boiling, steaming, or baking.
- Maintain a healthy, balanced diet by incorporating a variety of fresh fruits, vegetables, and whole grains. Avoid relying on high-heat cooking methods as a primary way to prepare foods.
- Pay attention to cooking times and temperatures when preparing your food at home. Reduce cooking times and avoid using high heat when possible. Keep in mind that overcooking your food or cooking it at too high a temperature not only creates acrylamide, but it can also reduce the nutritional value of your meal.
More in-depth information on acrylamide and its health effects can be found on the American Cancer Society and World Health Organization websites.
The bottom line
Although consuming French fries or potato chips occasionally is unlikely to cause significant harm, it’s essential to be aware of the potential dangers associated with excessive consumption of these fried foods. The presence of acrylamide is yet another reason to limit your intake of unhealthy, processed snacks and include more fresh, whole foods in your diet.
By being informed about the risks associated with acrylamide and making a conscious effort to reduce our exposure, we can make healthier food choices and protect our long-term health.
