Microwaving French Fries Reduces Cancer Chemicals

Ivanhoe Newswire
Tuesday, October 31, 2006; 12:00 AM

(Ivanhoe Newswire) -- The next time you make French fries you may want to microwave them first. Doing so may reduce the levels of substances that cause cancer, according to a new report.

Researchers from Turkey say when you microwave potato strips before you fry them it reduces the frying time, which in turn cuts back on the formation of acrylamide -- a possible cancer-causing agent. The study reveals the acrylamide content in the potato strip was reduced by 36 percent, 41 percent, and 60 percent when it was fried at 150, 170, and 190 degrees Celsius respectively.

The authors report the pre-cooking method doesn't take much time and may actually make the French fries look tastier, probably because they were subjected to a more gentle heat treatment during frying.

Since acrylamide was discovered, there has been a lot of research to look at the benefits of other ways of cooking. Acrylamide forms during cooking involving both high-temperature and low-moisture, like frying, baking and roasting.

This article was reported by Ivanhoe.com, who offers Medical Alerts by e-mail every day of the week. To subscribe, go to: http://www.ivanhoe.com/newsalert/.

SOURCE: Journal of the Science of Food and Agriculture, published online Oct. 31, 2006