"Don’t burn it, lightly brown it" - How to Reduce Acrylamide in Food - Simple Tips

Acrylamide is a chemical compound that typically forms in starchy foods when they are baked, fried or roasted at high-temperatures (120-150°C).

It is mostly found in coffee, potato crisps / French fries, soft / crispy breads, biscuits, cakes, rusks.

Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists conclude that acrylamide in food potentially increases the cancer risk for consumers of all ages.

However, it is virtually impossible to eliminate acrylamide from cooked starchy foods. We can only try to reduce the amounts in food through more careful and varied cooking.

On the occasion of Christmas and New Year's Eve celebrations and the preparation of the festive food, here are a few tips to consumers on what to be aware when cooking at home to reduce the production of acrylamide in starchy food:

1. During frying, follow recommended frying times and temperatures to avoid overcooking, excessive crisping and burning.
   
   
2. Toast bread to a golden yellow rather than brown colour.
   
   
3. Bake bread, pastries, biscuits, cookies, cakes etc. to a golden yellow rather than brown color.
   
   
4. Cook potato products like French fries and croquettes golden yellow rather than brown.
   
   
5. Do not store potatoes in the refrigerator as this increases sugar levels (potentially increasing acrylamide production during cooking). Keep them in a dark, cool place. ……find more