By: Muhammad Hasnain Waheed Malik
We have a center in our brain called the pleasure centre or rewarding center. It is the centre that makes us feel good while eating or drinking. Potato fries are a very good trigger in stimulating about 27 different areas in the brain while eating chips rewarding the pleasure centre. The most potent one of these areas is the release of dopamine in the brain that fires our neurotransmitters. When we are experiencing the release of dopamine and other hormones, that is when we want to eat more chips and have a hard time to stop until they are finished.There have been tests with other foods that have the same content of fat and carbohydrates as chips and it was found that other type of food did not have the same effect. That’s why most of the people like potato fries to eat in daily life and they are also easy to cook.
Now coming to the point how potato fries become carcinogenic? Fried potatoes are included in those food items that may become the cause of cancer because they contain acrylamide, a dangerous chemical that can cause cancer. Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods. Acrylamide forms during high-temperature cooking, such as frying, roasting, and baking.
In 2002, it was found that many food materials that are heated contain the chemical acrylamide. It’s been demonstrated that high doses of the chemical in food causes cancer in animals, and researchers believe that it has same effects on human body. Although it’s not clear exactly what risk acrylamide poses to humans, the FDA (Food and Drug Administration) has recommendations for both consumers and industry about how to reduce acrylamide formation in foods. In 2016, the FDA developed a Guidance for Industry that outlines strategies to help growers, manufacturers, and food service operators to reduce acrylamide in the food supply. For consumers, the FDA has developed resources that contain information about acrylamide and ways to reduce exposure from foods prepared at home.
According to scientific research, Acrylamide forms in foods from a chemical reaction which is part of the Maillard reaction, that leads to color, flavor, and aroma changes in cooked foods. The chemical usually forms when food is baked or fried above 120°C.
The National Toxicology Program’s Report on Carcinogens considers acrylamide to be reasonably anticipated to be a human carcinogen, based on studies in laboratory animals.
Acrylamide, in the body is converted to a compound called glycidamide, which damage the DNA and also causes genetic mutations. However, a large number of research studies in humans have found no consistent evidence that dietary acrylamide exposure is associated with the risk of any type of cancer. One reason for the inconsistent findings from human studies may be the difficulty in determining a person’s acrylamide intake based on their reported diet.
Frozen French fries that are to be cooked in a consumer’s kitchen are not naturally filled with that chemical. Fries with a larger surface area relative to the volume may reduce acrylamide since is tends to form in the surface layer instead of inside. When it comes to potato chips, higher temperatures and longer cooking time result in higher acrylamide levels. The chemical especially increases towards the end of frying. To put the cancer concern in perspective, acrylamide is also found in cigarette smoke and plastic products as we know that they are cancer causing agents but public is unaware of carcinogenic effects of potato fries.
To combat the chemical formation, the guidance suggests lowering the temperature when cooking and using techniques like flash, vacuum, or batch frying. In addition, smaller or thinner pieces of potatoes require less heat and cooking time, which could also help to reduce acrylamide. Soaking raw potato slices in water for 15-30 minutes before frying or roasting helps reduce acrylamide formation during cooking. Soaked potatoes should be drained and blotted dry before cooking to prevent fires. Storing potatoes in the refrigerator can result in increased acrylamide during cooking. Therefore, to prevent this potatoes should be stored outside the refrigerator, preferably in a dark and cool place.
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