Acrylamide is a chemical substance that forms naturally when foods containing sugars or starch are cooked at high temperatures (oven-baked, grilled or fried).
The chemical process that causes acrylamide to form is called the “Maillard reaction”. It gives foods a browned appearance and makes them tastier, and occurs mainly in the presence of an amino acid known as asparagine. A recent EFSA study has confirmed the general population’s risk of exposure to this substance through the food chain, in that acrylamide is found in various foodstuffs.
The worry is that this exposure may increase the risk of cancer at all ages, and that children fall into the most vulnerable and exposed bracket. For this reason, as of April 2018, the food industry is subject to new regulations (EU regulation 2017/2158 – Reduction of acrylamide in foods) that regard both the processing and selection of raw ingredients, in order to limit the levels of this substance in oven-baked products (bread, rusks, biscuits, pizzas, chips, breakfast cereals, coffee and substitutes).
Nevertheless, acrylamide formation also occurs when we cook at home, and we all know how irresistible children find a plate of chips. So here is some advice as to how to reduce the quantity of acrylamide when frying foods at home:
1. Choose potato varieties that have a low starch content;
2. Wash the potatoes and leave them to soak in cold water, preferably for between 30 minutes and 2 hours. Before frying the potatoes, cut them into sticks and rinse them in clean water.
3. Pre-cook the potatoes, blanching them in hot water for a few minutes before frying them (parboiling potatoes reduces their acrylamide content and so it is worth doing this where possible);
4. Use oils that allow for quicker frying and/or frying at lower temperatures. Extra virgin olive oil is still one of the best;
5. Try to keep the frying temperature below 175°C or as low as possible, while bearing in mind food safety requirements (a cheap thermometer can help you evaluate this);
6. The quality of oils and frying fats is maintained with frequent skimming, which eliminates any crumbs and fragments;
7. After frying, it is a good to drain the food to eliminate any excess oil absorbed;
8. Always use EVO oil once only and try to avoid “topping up” (adding fresh oil to used oil). Fresh oil is altered much more quickly on coming into contact with used oil.
You can find colorimetric scales online which can help you understand, based on colour, the quantity of acrylamide formed. It is present in high quantities in dark and very browned potatoes, so it’s best to eat lighter, slightly golden chips.
