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French fries are cooked to a high temperature. Acrylamide was discovered in foods, mainly in starchy foods, such as potato chips (UK: potato crisps), French fries (UK: chips), and bread that had been heated higher than 120 °C (248 °F). Production of acrylamide in the heating process was shown to be temperature-dependent.
The Maillard reaction (/ maɪˈjɑːr / my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods ...
French-fried potatoes in vegetable oil are 63% carbohydrates, 29% fat, and 6% protein. A 100-gram reference amount supplies 539 calories and is a rich source (20% or more of the Daily Value ) of several B vitamins , sodium , phosphorus , and potassium .
Acrylamide starts The simple act of browning food to get that crispy crust also produces a cancer-causing chemical called acrylamide, reports the European Food Safety Authority (EFSA).
This is important for this story in particular because according to the study, the crispier the roast potato, chip, etc. -- the higher the levels of acrylamide they contained. Apparently, the ...
The French fries article says "A 13 year long observation performed by the University of Maastricht, the Netherlands, on 120,000 subjects between 55 and 70, has shown that increased intake of acrylamide (formed when potatoes are baked or fried) is correlated with a 60% higher rate of kidney cancer."
Look, french fries are pretty great. Americans eat almost 2 million tons each year. However, as it turns out, eating too many french fries -- at least twice a week -- could increase your risk of ...
Starting in 2008, many restaurant chains and manufacturers of pre-cooked frozen french fries for home reheating phased out trans-fat–containing vegetable oils. [99] [100] French fries contain some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about the effects of acrylamides on human health.