Products rich in starch can be carcinogenic, if overcooked, warns the British Food Safety Agency.
Acrylamide. This is the name of the molecule incriminated by the Food standards agency (FSA). The UK Food Safety Agency is launching a campaign to encourage consumers to avoid this chemical as much as possible, which forms in starch-rich foods when cooked at high temperatures (above 120 ° C), and low in humidity. It is its reaction with an amino acid, asparagine, that creates acrylamide, which could be carcinogenic.
This compound is found in many foods, especially those derived from the potato, which cumulates the risks by its richness in starch, but also by its forms of cooking. Frying is particularly singled out. Thus, we find high levels of arylamide in crisps, fried potatoes or fries, but not only. Bread, cookies or coffee also contain significant amounts.
Take action to reduce intake
In 2015, the European Food Safety Agency (Efsa) had already called for caution. After evaluating the scientific results from studies on animals, it concluded as to the carcinogenic nature of acrylamide. And the danger that certain foods could represent, in particular for children, the consumption of which includes dry biscuits.
No alarmism, but the FSA, like ANSES (the French food safety agency), recommends limiting intake. “Our research indicates that a majority of consumers are unaware of the existence of acrylamide, and that they may be reducing their personal intake,” said Steve Wearne, strategic director at the FSA. While work remains to determine the real risks associated with acrylamide, government, industry and others must act to reduce intake. “
In France, the message seems to be getting through. According to ANSES, consumption has fallen by 14% for adults since 2005, and by 45% for children. Through our food traditions, we are also less exposed, 2 to 4 times less than the estimate made for 17 countries in the world by the WHO.
Tips to avoid it
To reduce the presence of acrylamide, several recommendations are made.
For products rich in starch, especially potatoes, cooking should be reasonable. We must avoid going beyond the “golden” stage
Leave aside the blackened parts of the fries, for example. These are the ones that contain the most acrylamide.
For fried foods, watch the oil so as not to let it overheat
Follow the cooking instructions for prepared dishes (frying or baking fries, potatoes) which are intended to limit the formation of acrylamide.
Store the potatoes in the open air. Stays in the refrigerator promote the formation of arylamine.
Eat a balanced diet, with products rich in starch (but not overcooked!) And fruits and vegetables, which reduce the risk of cancer.
.