You know that many fried foods pose a health risk because of their saturated fat content. Now the Food and Drug Administration (FDA) says that food fried -- and baked -- at high temperatures is cause for concern.
High-temperature frying, baking and toasting causes certain sugars and an amino acid in mainly plant-based foods like bread, potatoes, cereal, crackers, coffee and dried fruit to form acrylamide, a chemical that causes cancer in animals. Scientists suspect that acrylamide causes cancer in humans, too.
Although you can't eliminate acrylamide from your diet -- it's estimated to be in up to 40 percent of the calories Americans consume -- the FDA suggests taking these steps to decrease your intake of acrylamide:
Lightly toast your bread until it's a golden -- not dark -- brown.
Don't eat areas of food that are burned or dark from cooking.
Don't overcook food like frozen French fries -- they should be a golden yellow color.
Store potatoes in a dark, cool place, never in the refrigerator, which increases acrylamide during cooking.
The FDA has also issued a draft document advising food service operators, manufacturers and growers of strategies to reduce acrylamide amounts in foods.
Published in FDA Consumer Health Information.
High-temperature frying, baking and toasting causes certain sugars and an amino acid in mainly plant-based foods like bread, potatoes, cereal, crackers, coffee and dried fruit to form acrylamide, a chemical that causes cancer in animals. Scientists suspect that acrylamide causes cancer in humans, too.
Although you can't eliminate acrylamide from your diet -- it's estimated to be in up to 40 percent of the calories Americans consume -- the FDA suggests taking these steps to decrease your intake of acrylamide:
Lightly toast your bread until it's a golden -- not dark -- brown.
Don't eat areas of food that are burned or dark from cooking.
Don't overcook food like frozen French fries -- they should be a golden yellow color.
Store potatoes in a dark, cool place, never in the refrigerator, which increases acrylamide during cooking.
The FDA has also issued a draft document advising food service operators, manufacturers and growers of strategies to reduce acrylamide amounts in foods.
Published in FDA Consumer Health Information.
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