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Lovers fries, you should probably be careful. A study from the University of Idaho discovered a surprising fact. Study leader Yi Wang discovered the chemical acrylamide when fried potatoes.
As reported by the Times of India, acrylamide is a simple organic compound that has a chemical formula C₃H₅NO and potentially dangerous for health as it can lead to cancer.
Agency for Cancer Research (The International Agency for Research on Cancer) notes, these compounds are as dangerous as the carcinogens
that can activate cancer cells.
Teams assess 149 varieties of potatoes are grown throughout the United States. The goal is to identify where the potatoes that form acrylamide. After harvest, they sent some raw potatoes to the laboratory.
After that, the researchers then fry some potatoes and observing how much acrylamide is formed. And the result, as had been predicted.
"The real challenge is to find varieties that produce quality products that meet the stringent standards of the food industry," said Wang.
The team hopes to identify returning varieties of potatoes that show the relationship between genetics of raw potato and its potential to form acrylamide.
The study, published in the journal Crop Science also noted how high of acrylamide in foods processed at high temperatures. And the relatively high levels are found in fried potatoes, including French fries and potato chips packaging.
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