The more crispy is the potato on your plate, the higher the risk of developing malignant tumors. Experts in the field of healthy eating emphasize that this favorite by millions of vegetables must be roasted to a light golden hue.

According to scientists from the Agency for Food Standards UK (FSA), heavily fried potatoes increase the risk of cancer. The fact is that during the frying of potatoes to a brown shade, when a characteristic crispy consistency arises, acrylamide. This substance is dangerous in terms of the risk of tumors. Experts of the agency emphasize that potatoes can not be fried in any case, and people should generally try to refrain from frequent consumption of fried, baked food and toast. When preparing such products, only light golden shade.

Scientists at the FSA recommend that people eat large boiled and steamed food.

It is recommended not to store potatoes in the refrigerator, as this causes chemical changes that increase the content of acrylamide.

FSA experts warn in their application and manufacturers of processed food products, including chips and similar products. Acrylamide, which is also found in tobacco smoke, has proven its ability to act as a carcinogen in animal experiments. The data obtained by FSA suggest that all population groups, but especially children, consume much more acrylamide today than is necessary.

Healthinfo. Ua.

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