acrylamide

• potatoes are one of the foods that create a chemical called acrylamide in certain cooking methods. studies have found that high levels of acrylamide may increase the risk of cancer in animals, and many experts believe that it is likely that this is also the case in humans.
  
  ın general, the chances of acrylamide formation increase when the food is prepared for longer periods in high temperatures, such as frying, grilling or baking.
  
  recommendations published by the food and drug administration (fda) in november 2013, don’t recommend to store potatoes in the refrigerator because this may increase the formation of acrylamide while baking or frying. ıt is recommended to store potatoes in a cool dark place such as a cupboard or pantry. ın addition, it is recommended to soak the potato pieces in water for 15-30 minutes before frying or baking them to reduce the amount of chemicals that will be created in the process.
  
  according to the fda, when comparing frying, grilling and baking potatoes, frying causes the largest formation of acrylamide. however cooking in water and microwave preparation of whole potatoes in their skins don’t form acrylamide.
  
  note – if you choose to fry potatoes, for example chips, fry them until they are golden but not brown, as brown areas contain more acrylamide.
  
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