Acrylamide and chips

Posted by Judith Hilton on July 25th 2007 in Science, safety and health

An Agency-funded project, published today, has looked at the formation of acrylamide by domestic cooking practices.

Acrylamide, first identified in food by Swedish scientists in 2002, is considered to be a genotoxic carcinogen. That means it's a chemical that may cause cancer. It was found that acrylamide is naturally formed in starchy foods during high temperature cooking processes such as frying and baking. 

The new research results show that no acrylamide is found in raw potatoes or those that have been boiled or microwaved, and that lower levels of acrylamide were found in chips fried to a lighter, golden yellow than those cooked to a darker colour.  I was especially interested to read that acrylamide levels in freshly made chips could be reduced considerably by soaking the potatoes in water for 30 minutes before cooking. 

Agency advice has not changed in light of these new findings. We still recommend that you eat a healthy, balanced diet and continue to ensure that food is cooked right through before eating.

Got any comments? Post them on the blog.

By the way, as Andrew's on leave, a couple of colleagues attended last night's New Statesman New Media Awards. The blog was a finalist in the Information and Openness category. It didn't win, but we were gallant in defeat. Some great projects had been shortlisted, and congratulations to the winning entry, Intelligent Giving.

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Roasted potatoes

Posted by Anonymous (not verified) on 10/01/2008 - 10:36

I'd be very interested to find out about par-boiling prior to roasting - they were a great success last Christmas but it will be a sad thing to have to do without them if they are a risk. :(

acylamide

Posted by Anonymous (not verified) on 23/08/2007 - 15:31

If you soak your potatoes for 30 minutes do you reduce the content of components like vitmain C?

Acrylamide survey

Posted by Judith Hilton on 31/07/2007 - 16:09

Gontzal,

Sorry the report wasn't showing on our website. It's now been uploaded and is available in pdf format as a link from the relevant research page on our website.

You can also get it from the Agency’s Information Centre. To obtain a copy, please contact the Enquiry Desk, Information Services, Food Standards Agency. Alternatively, tel 020 7276 8181/8182 or email: infocentre@foodstandards.gsi.gov.uk

Acrylamide Survey

Posted by Gontzal (not verified) on 30/07/2007 - 07:37

Can anyone tell me where is the survey on formation of acrylamide by domestic cooking practices published on July 25th, please?

Acrylamides

Posted by M Feliciello (not verified) on 28/07/2007 - 06:54

Interestingly, first rinsing and then immersing cut potatoes in lightly salted cold water was practiced before the advent of the frozen chip.I remember this being standard practice at home and in the local Chip Shops.

Domestically, it used to be done to prevent discolouration of the potato/chips prior to cooking when preparing enough to feed a family. It also removed excess starch from the cut surfaces which appeared to cause the cooking oil to foam.

It does lead me to wonder what effect, if any, the traditional practice of parboiling may have on acrylamide levels in oven roasted potatoes?