Chips give you cancer (and skinny fries are the worst)

Rob Waugh
File photo dated 30/08/16 of chips being cooked in a household fat fryer. Roasting and frying starchy foods could increase the risk of cancer, a Government body has said. PRESS ASSOCIATION Photo. Issue date: Monday January 23, 2017. See PA story HEALTH Roast. Photo credit should read: Nick Ansell/PA WireThe Food Standards Agency (FSA) has issued a public warning over the risks of acrylamide – a chemical compound that forms in some foods when they are cooked at high temperatures (above 120C).
A new campaign tells people how they can cut their risk, including opting for a gold colour – rather than darker brown – when frying, roasting, baking, grilling or toasting.
Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children’s potato shapes), biscuits, crackers, crispbread and crisps.
It is also found in coffee, cooked pizza bases, black olives and cereal-based baby foods.
Root vegetables including potatoes, sweet potatoes, beetroot, turnip, swede and parsnips can all carry high levels of the compound once they have been roasted or fried until darker brown or crispy. As well as high temperatures, long cooking times can increase levels of acrylamide even further.
Chips give you cancer (and skinny fries are the worst) Reviewed by Bizpodia on 04:43 Rating: 5

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