Be Careful with the Color of Fried Potatoes and Crispy Bread

If you are among those who make chips at home or enjoy toasting bread with home frying devices, you should pay attention to the degree of frying of potatoes or the browning of the toast. A recent study published by the UK Food Quality Agency states that the levels of acrylamide, a carcinogenic toxin, are high in fried potatoes and homemade toasted bread. According to the Telegraph, doctors recommend that potatoes or bread should be fried or toasted until they reach a 'light golden color.' The darker and crispier the potatoes or toast become, the higher the acrylamide levels. Acrylamide, which is proven to be carcinogenic, forms when amino acids, sugars, and water in potatoes and bread combine at temperatures above 120 degrees Celsius. The higher the heat and cooking time, the more acrylamide is produced. The results of this study show that when potatoes are over-fried, the acrylamide levels can increase fifty to eighty times. For homemade toast, this level increases to nineteen times. Professor Guy Poppy, an advisor to the UK Food Safety Agency, states that the existing risk assessment indicates that acrylamide in these foods can lead to cancer. He says, 'We are not saying that people should not eat these foods, but when making chips or toast at home, they should pay attention to their color.' The Daily Mail also reported that researchers found that most people are unaware of the dangers of acrylamide and do not know that the way they cook their food can lead to the formation of this carcinogenic substance. The results of this study can also be applied to a favorite Iranian dish, tahdig (the crispy bottom of rice), particularly the burnt or dark brown tahdig, which contains a very high amount of acrylamide and its consumption can be dangerous.