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/ Health News / 2008 / March 2008 / March 6, 2008 Soaking potatoes in water before frying reduces acrylamide |
Sack lunches may not provide adequate nutrients to preschooler
Packing lunch for your child might not be a good idea, for a new study has found that sack lunches may not regularly provide adequate nutrients for the growth and development of young children. ANI
Health-monitoring system helps maintain older adults well-being
Many older adults want to remain active and independent for as long as possible. Now, researchers from University of Missouri suggest that installing health monitoring system can help keep check on the health of the elderly and ensure their privacy. ANI
New drug shows potential to treat angina, other cardiac problems
A compound, designed to prevent chest pains in heart patients, could act as a drug to treat angina and possibly other cardiac pathologies, according to a study on animals. ANI
Heres some good news for potato chip lovers - a new study has found that soaking potatoes in water before frying them can reduce levels of acrylamide, a naturally occurring chemical that is thought to be harmful to health.
Washington, Mar 6 : Here's some good news for potato chip lovers - a new study has found that soaking potatoes in water before frying them can reduce levels of acrylamide, a naturally occurring chemical that is thought to be harmful to health.
Acrylamide occurs when starch rich foods are cooked at high temperatures and is also said to cause cancer in animals.
Now, research led by Dr Rachel Burch from Leatherhead Food International has found that simply soaking the potatoes before frying can dramatically reduce acrylamide formation, therefore also lowering the risk it may pose.
"There has been much research done by the food industry looking at reducing acrylamide in products but less so on foods cooked at home and we wanted to explore ways of reducing the level of acrylamide in home cooking," she said.
The study found that washing raw French fries, soaking them for 30 mins and soaking them for 2 hours reduced the formation of acrylamide by up to 23pct, 38pct and 48pct respectively.
However, this is only if they are fried to a lighter colour and not a deep, dark brown.
ANI
