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| For Health & Fitness | ||||||||||
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Various Departments |
Now, Scientists have found a clue to the chemical reaction that may cause potato chips, French fries and other fried or baked starchy foods to build up high levels of a possible cancer-causing substance. |
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Asparagine, a naturally occurring amino acid , when heated with sugars such as glucose, leads to the formation of the substance acrylamide. This is called the Maillard reaction. This occurs at temperatures above 100°C (180°F). Elevated levels of acrylamide have been found by the World Health Organization in home-cooked as well as pre-cooked, packaged and processed foods. The U.S. Food and Drug Administration has made studying acrylamide's risk and determining how to lower its levels in food one of its highest research priorities. |
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The research was published in the journal Nature. See also French Fries - Can they be dangerous ?
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