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Overcooked potato chips may cause cancer

Dunya News

Scientists said that overcooked potatoes contain increased levels of acrylamide.

Chips served in many fast-food outlets and restaurants contain acrylamide – the chemical that has been linked to cancer because of the cooking process– the scientists have warned.They found that potatoes, which have been part-cooked before sale and then quickly reheated before serving, contain increased levels of the substance.A study by researchers at Reading University found acrylamide is present in chips, which have been dried, frozen and cooked twice before reaching the table, a common form of preparation.This method is used to make shoestring fries, the thin chips widely sold in thousands of fast-food restaurants and take¬aways across the country.Acrylamide is a carcinogen. It is present in a wide range of foods such as biscuits, breads, crisps and chips that have been baked, fried or grilled at temperatures higher than 120C.The new report, published in the Journal of Agricultural and Food Chemistry, has sparked warnings for restaurants not to over-cook chips as the substance has been detected in potatoes and starch-rich foods, which have been heated for long periods.It urges the food industry to modify how it prepares potatoes for sale to restaurants and takeaways.In combination with final cooking, this generates the colour, texture and flavour that consumers expect in French fries, he added. The risk can be lowered by not over-cooking chips, said Barbara Gallani, director of food safety and science at the Food and Drink Federation.