THURSDAY, March 6 (HealthDay News) -- Soaking potatoes in water
before frying cuts down on the formation of the suspected
carcinogen acrylamide, says a a new, British study.
Acrylamide is created when starch-rich foods are cooked at high
temperatures, such as frying, baking, grilling or roasting,
according to background information in the study. Some research has
suggested that acrylamide, which is found in a wide range of foods,
may be harmful to health and may cause cancer in animals.
In this study, researchers found that simply soaking potatoes
before frying can significantly reduce the formation of acrylamide
and any health risks it may pose.
The researchers tried three different approaches. They washed
raw French fries, soaked them for 30 minutes, and soaked them for
two hours. This reduced acrylamide levels by up to 23 percent, 38
percent and 48 percent, respectively, but only if the fries were
cooked to a light color.
It's not clear whether the same reductions could be achieved if
French fries are cooked to a deep, dark brown, the researchers
said.
The study was published in the current issue of the
Journal of the Science of Food and Agriculture.
"There has been much research done by the food industry looking
at reducing acrylamide in products but less so on foods cooked at
home, and we wanted to explore ways of reducing the level of
acrylamide in home cooking," team leader Rachel Burch, of
Leatherhead Food International, said in a prepared statement.
More information
The National Cancer Institute has more about
acrylamide in foods.
