Carcinogens In Overheated Foods

Scientists discovered, in a Swedish National Food Authority Study, that high-starchy foods cooked and processed at high temperature, are more likely to result in the formation of carcinogens.

This landmark 2002 Swedish study found that potatoes and cereal products, contain the highest levels of acrylamide. The chemical acrylamide is used in the manufacture of plastics, cosmetics, dyes, and water treatment.

In a similar study, the US Food and Drug Administration, conducted a’s own research after the Swedish group discovery. The FDA made an evaluation on the acrylamide levels in commercial potato chips and French fries. Results showed the following : Foods cooked at 120-degree Celcius or higher can form acrylamide, ehich researchers discovered is a byproduct of asparagine, an amino acid present in vegetables; Acrylamide wasn’t found in foods cooked below the threshold of 120-degree Celcius. At that high temperature, the quantity of acrylamide also increases as cooking time lenthens.