EEUU: Scientists working to make fried potatoes healthier
Researchers at the University of Wisconsin-Madison are working to reduce the potential harm of a trace chemical found in fried potatoes and other foods that has been linked to cancer.
Long known as an industrial toxin, the chemical acrylamide was surprisingly found in low amounts in an extensive range of food products in 2002. Combined, French fries and potato chips contribute 38% of the acrylamide in the average diet, according to Food and Drug Administration estimates.
Cereal, cookies, coffee and toast together account for another 25%.In June, the European Food Safety Authority said acrylamide is a human health concern, a stance echoed by the FDA. Although dietary acrylamide can cause cancer in rodents, a recent analysis of 32 studies found no clear evidence of an acrylamide-cancer link in humans.
Regardless, the potato industry’s top research priority is to reduce acrylamide as a precaution against health effects and regulations.Any starchy food cooked at high temperatures will produce acrylamide. Potatoes are a significant source in the diet because they are eaten in large quantities, often fried. In 2013, 20 billion pounds of chips and frozen French fries were sold in the United States.During storage, potatoes break down the starch in their tubers into sugars.
At high heat — during frying, baking or roasting — these sugars react with amino acids to form acrylamide. This is the Maillard reaction, responsible for the browning of foods and development of flavor and aroma.Industry and academic researchers at UW-Madison and across the country are conducting field and laboratory studies to discover how to decrease acrylamide while preserving flavor and agricultural performance.
Fuente: http://www.freshplaza.com/article/144166/Scientists-working-to-make-fried-potatoes-healthier
