2023-12-07 07:00:00
Acrylamide in Foods: Tips for Reducing Intake
The substance acrylamide, which is considered to be carcinogenic, is naturally present in many starchy foods. It is created when baking, frying or roasting carbohydrate-rich foods and is found in products such as French fries, potato chips, cornflakes, cookies, and ground coffee. As consumption of acrylamide cannot be completely avoided, it is possible to reduce the amount of acrylamide ingested.
Stiftung Warentest and the consumer advice center give the following tips for reducing acrylamide intake in everyday life:
1. Only rarely consume heavily contaminated products such as French fries or chips.
2. Breakfast cereals also often contain a lot of acrylamide if they are made from roasted grains.
3. Prefer cooking methods that do not produce acrylamide, such as boiling, steaming or sautéing.
4. If frying fries, do so at temperatures below 175 °C and for a maximum of 3.5 minutes.
5. When preparing French fries in the oven, cook the products without convection at a maximum of 200 °C.
The article also suggests the use of baking paper or baking mats when baking goods to prevent excessive browning. Additionally, ingredients such as deer horn salt or roasted almonds can increase the acrylamide content of cookies, and it is advised not to use potatoes stored in the refrigerator, as this can lead to increased acrylamide formation during preparation.
These tips can help consumers reduce their intake of acrylamide and minimize potential health risks associated with its consumption.
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