In addition to the excessive fat and sodium content of potato chips and french fries, a chemical called arcylamide is also found — a possible cancer-causing agent. Because acrylamide is found in carbohydrate foods which are cooked at high temperatures, acrylamide is also found in foods such as cereals, baby foods, breads, and crackers .
In lab animals, acrylamide is shown to cause tumors and neurological problems. Consumer’s in the US are not seemingly phased by the recent discovery of the possible carcinogenic effects of acrylamide. Many
Acrylamide forms when sugars and asparagine (an amino acid) are heated together at temperatures more than 248 degrees Fahrenheit. This effect, which is partly a “Maillard reaction,” enhances a food’s color, texture, aroma, and flavor .
It’s also important to know that acrylamide levels vary greatly between identical products such as Krispy Kreme donuts and McDonald’s french fries.
Just like anything and everything else, watch it. No food should be over-consumed in the diet — balance is always the goal.
. Deardorff, Julie. Acrylamide: Why french fries shouldn’t be overheated. Chicago Tribune. September 18, 2009.