Acrylamide is in the sights of the National Consumer Council (CNC). In a brochure posted online on March 15, the CNC, which depends on the Ministry of the Economy, announced its recommendations to reduce the presence of this compound, which is dangerous for health.
“Acrylamide in food potentially increases the risk of developing cancer for consumers of all ages,” explains the CNC. The substance is formed naturally in foods rich in starch (potatoes, bread, cookies, etc.) when they are cooked at over 120 ° C.
“Do not overcook and eliminate the parts that are too dark”
“As a result, it is essential to encourage actions to reduce the presence of acrylamide in food, especially when preparing it at home,” continues the CNC, which devotes its brochure to practical advice. Thanks to an infographic, the CNC details the right reflexes to adopt during preparation and cooking.
For fries, for example, you must choose potatoes recommended for this use, do not store them in the refrigerator, soak them for a few minutes in lukewarm water before cooking or even not overcook and not to eat the fries too much. dark.
For bread and cakes, same guideline. Whether baking in the oven or in a toaster, the temperatures and cooking times indicated must be respected, and the cooking must be adapted to the size of the food to be cooked. And here again, before tasting, “eliminate the parts that are too dark”. So fries yes, but not overcooked.
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